Salmon In Red Wine

Makes 2 Serving

2 Tbsp Unsalted Butter
2 Salmon Steaks, each weigh about 6 oz.
2/3 cup Red wine such as Chinon or Beaujolais
1 Tbsp Chopped Fresh Tarragon
TT Salt and Freshly Ground Pepper
Garnish Tarragon Sprigs

* Melt half the butter in a skillet, add salmon and cook each side briefly over high heat.

* Reduce heat and cook salmon 3 minutes on each side, until salmon is opaque and flesh flakes easily.

* Remove salmon from pan, cover and keep warm, Stir wine into pan and boil until reduced by half. Dice remaining butter. Remove pan from heat and stir in remaining butter, one piece at a time. Divide sauce among warmed serving plates, place salmon on top, garnish with tarragon sprigs and serve.

Enjoy!!