Ingredients:

1 shallot, minced
1/2 cup red wine
1/4 cup balsamic vinegar
1/2 stick salted butter, softened for an hour at room temperature
1 1/2 tsp fresh thyme leaves
salt and fresh cracked pepper to taste
2 fillets of salmon (preferably wild), 6 oz each
olive oil

Directions:

• 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.
• Serve the hot salmon with a slice of the red wine butter melted on top.

Yields 2 Servings.

Nutritional Information:
444 calories; 44 g protein; 20 g total fat; 5.8 g saturated fat; 136 mg cholesterol; 8.3 g total carbohydrates; 5.4 g sugars; 0.1 g fiber; 146 mg sodium