Ingredients

1 cup full-bodied dry red wine such as Côtes du Rhône

1/3 cup finely chopped shallots (3 to 4)

1/2 cup fresh orange juice

1/4 cup balsamic vinegar

1 teaspoon tomato paste

1 Turkish or 1/2 California bay leaf

1 teaspoon finely grated fresh orange zest

1 stick (1/2 cup) unsalted butter, softened

1 teaspoon salt

1/4 teaspoon black pepper

4 (1-inch-thick) salmon steaks (each about 1/2 lb)

2 tablespoons olive oil

Description

Unlike Salmon Fillets, Salmon Steaks Have Bones In The Center. Any Leftover Red-wine Butter Is Delicious On Beef, Lamb Chops, Chicken, Or Mushrooms.

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