Salmon with Red Wine and Balsamic Vinegar

• 2 tablespoons extra virgin olive oil
• 2 tablespoons minced shallots
• 1/2 teaspoon cracked black pepper
• 1 thyme sprig
• 1/4 cup balsamic vinegar
• 2 cups full-bodied red wine
• 2 tablespoons heavy cream
• 4 tablespoons ( 1/2 stick) unsalted butter, cut into 4 pieces
• Coarse salt
• Freshly ground white pepper
• 4 skinless salmon fillets (7 ounces each)

1. Heat 1 tablespoon of the olive oil in a wide, deep saute pan set over medium-high heat.
2. Add the shallots, cracked black pepper, and thyme, and saute for 4 minutes.
3. Add the vinegar and wine, raise the heat to high, bring to a boil, and let reduce until just a few tablespoons remain, approximately 10 minutes.
4. Remove the pan from the heat and whisk in the cream.
5. Then whisk in the butter, I piece at a time.
6. Pour the sauce through a fine-mesh sieve set over a bowl.
7. Discard the solids.
8. Season the sauce with salt and white pepper, and set it aside, covered, to keep warm.
9. Warm the remaining 1 tablespoon oil in a wide saute pan set over medium-high heat.
10. Season the salmon on both sides with salt and white pepper.
11. Add the salmon to the pan, skinned side up, and cook until lightly browned, about 4 minutes.
12. Turn the fillets over, lower the heat to medium, and cook for another 4 minutes.
13. To serve, arrange the fillets on a warmed serving platter and drizzle some sauce over each fillet.
14. Pass the remaining sauce alongside in a sauceboat.
15. VARIATIONS
16. Tuna, striped bass, and monkfish are good alternatives to the salmon.

extra virgin olive oil, shallots, cracked black pepper, thyme, balsamic vinegar, fullbodied red wine, heavy cream, unsalted butter, salt, freshly ground white pepper, salmon

Taken from www.cookstr.com/recipes/salmon-with-red-wine-and-balsamic-vinegar (may not work)