Salmon Steaks with Red-Wine Butter

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 teaspoon pepper black
• 1 cup full-bodied wine such as côtes du rhône dry red
• 2 tablespoons olive oil 
• 0.5 cup orange juice fresh
• 1 teaspoon orange zest fresh finely grated
• 4  salmon steaks 1-inch-thick () (each)
• 1 teaspoon salt 
• 0.3 cup shallots finely chopped (3 to 4)
• 1 teaspoon tomato paste 
• 1  turkish or 
• 0.5 cup butter unsalted softened

Equipment

• bowl
• sauce pan
• aluminum foil
• broiler
• spatula
• broiler pan

Directions

1. 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, about 20 minutes. Discard bay leaf.
2. 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.
3. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
4. Preheat broiler. Line rack of a broiler pan with foil.
5. Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
6. Top each steak with 1 to 2 tablespoons red-wine butter.
7. Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks