Salmon with Beurre Rouge

Description
Contributed by Catsrecipes Y-Group
 * Makes 4 servings

Ingredients

 * 2 tablespoons minced shallots
 * 2 cups fruity, not-too-tannic red wine
 * 2 tablespoons balsamic or red wine vinegar
 * 1½ to 2 pounds salmon fillet
 * salt and freshly ground black pepper
 * 1 stick butter, cut into 6 or 8 pieces
 * chopped fresh parsley or chervil for garnish

Directions

 * 1) Combine shallots, wine and vinegar in a small saucepan and turn heat to high.
 * 2) Cook until it is reduced to about ¼ cup, 10 minutes or so.
 * 3) Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan.
 * 4) Sprinkle salmon with salt and pepper and place it, skin side up, in skillet.
 * 5) Cook over medium-high heat until nicely browned, about 5 minutes, then turn.
 * 6) When red wine mixture has reduced, turn heat to very low.
 * 7) Add butter a piece at a time, stirring after each addition until it is incorporated.
 * 8) When all butter has been added, taste and adjust seasoning.
 * 9) Use a sharp knife to peek inside thickest part of fish to judge doneness.
 * 10) When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates.
 * 11) Spoon sauce over fish, garnish if you like, and serve.