Grilled Salmon with Red Wine Butter
-1 shallot, minced
-1/2 cup red wine
-1/4 cup balsamic vinegar
-1/2 stick salted butter, softened
-1 1/2 tsp fresh thyme
-salt & pepper
-2 fillets of salmon
Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reduced by half, about 10 minutes.
Allow the wine reduction to cool and then add the butter, along with the thyme and a few pinches of fresh cracked pepper. Use a spatula to thoroughly mix the ingredients, and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the ends to form a log, and store that in the freezer while you cook the fish. (You can do these first steps ahead of time. The wine butter will keep for 2 weeks in the fridge.)
Preheat a grill or grill pan on medium high. Rub the salmon with olive oil, salt, and pepper, and lay the fish, skin side down, on the grill. Cook it for 4 to 5 minutes, flip, and cook it 2 to 3 minutes longer for medium.
4.Serve the hot salmon with a slice of the red wine butter melted on top