Try this Salmon Steaks With Red Wine Butter recipe, or contribute your own.
Suggest a better description1. Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1 to 2 quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, and 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
2. Preheat broiler. Line rack of broiler pan with foil.
3. Pat fish dry, then brush both sides with oil and sprinkle with remaining salt and pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
4. Top each steak with 1 to 2 tablespoons red wine butter.
Leftover red wine butter can be chilled covered, up to 3 days or frozen up to 2 weeks.
Butter is delicious on beef, lamb chops, chicken, or mushrooms
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 231 | ||
Calories from Fat: 231 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 60.7mg | 19 % | |
Sodium 311.7mg | 11 % | |
Potassium 118.4mg | 3 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.2g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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