GRILLED SALMON WITH RED-WINE BUTTER

Michael and I eat fish once a week and are always trying to find new recipes.  This one is so good and so simple.  It comes from the September issue of Men's Health.  We will make 2 meals out of the wine butter since it keeps for 2 weeks in the fridge.  We served it with asparagus and rice.

INGREDIENTS
1 shallot, minced
1/2 cup red wine
1/4 cup balsamic vinegar
1/2 stick salted butter, softened for an hour at room temperature
1 1/2 tsp fresh thyme leaves
salt and fresh cracked pepper to taste
2 fillets of salmon (preferably wild), 6 oz each
olive oil

DIRECTIONS
1. Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reduced by half, about 10 minutes.
2. Allow the wine reduction to cool and then add the butter, along with the thyme and a few pinches of fresh cracked pepper. Use a spatula to thoroughly mix the ingredients, and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the ends to form a log, and store that in the freezer while you cook the fish. (You can do these first steps ahead of time. The wine butter will keep for 2 weeks in the fridge.)
3. Preheat a grill or grill pan on medium high. Rub the salmon with olive oil, salt, and pepper, and lay the fish, skin side down, on the grill. Cook it for 4 to 5 minutes, flip, and cook it 2 to 3 minutes longer for medium.
4. Serve the hot salmon with a slice of the red wine butter melted on top.