3 TBS unsalted butter
1 small shallot, minced or 1 TBSP minced onion
1 small clove garlic, minced
1 tomato (canned is ok) peeled, seeded & chopped
¾ cup Zinfandel
1 TBSP balsamic vinegar
½ cup chicken stock
salt and pepper
2 salmon steaks, fresh and wild-caught
1 – 2 TBSP grated fresh ginger
1 – 2 TBSP fresh ground black pepper
1 TBSP olive oil
Melt 1 TBSP butter in a small sauté pan over low heat. Add shallot and sauté for 2 minutes. Add garlic and tomato and continue to sauté until shallot is soft. Increase heat to medium, add wine and balsamic vinegar and cook until liquid is reduced by half. Add chicken stock and continue cooking until volume is again reduced by half. Turn off heat and cover while preparing salmon.
Grate ginger into a bowl and mix in black pepper and olive oil.
Lightly salt salmon steaks and spread ginger-pepper mixture on both sides. Grill, sauté, or broil salmon until done (about 10 minutes total time per inch of thickness).
While salmon is cooking, reheat sauce to a simmer. Off the heat, whisk in 1TBSP butter. After it is incorporated, whisk in the second TBSP butter to get a creamy consistency. Season to taste with salt and pepper.
Divide sauce between two plates and place a salmon steak on each. Serve with roasted potatoes, steamed spinach, and Iron Hub Old Vine Zinfandel.