Courtesy of Sept 09 Men's Health
You'll Need
1 shallot, minced
Half cup of red wine
Quarter cup of Balsamic vinegar
Half stick salted butter, softened for an hour at room temperature
One and a half teaspoons fresh thyme leaves
Salt and fresh cracked pepper to taste
2 Fillets of salmon (preferably wild), 6 oz. each
Olive Oil
How To Make It
Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reduced by half, about ten 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.
Make 2 servings
Eat With
Grilled Asparagus
Per Serving
440 calories, 44 g protein, 8 g carbs, 20 g fat
__________________ LG Sciences Board Representative
If you have any questions about LG's products, please ask me! I will be more than happy to assist you and get you the answer!
These statements have not been evaluated by the FDA, do not constitute medical advice, and are not official or authorized comments by LG Sciences, LLC. | 
