Salmon in a red wine reduction sauce

Ingredients

• 4 Salmon Filets
• 1 bottle of red wine
• 1 bunch of thyme
• bay leaf
• 2 garlic cloves
• 1/2 an onion
• 2 shallots
• 1 stick of butter

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Preparation

• In a medium saucepan, pour 1 bottle of red wine, a bunch of thyme, garlic, onion, bay leaf, and the garlic cloves.
• Over low to medium heat, reduce the wine for an hour, stirring occasionally. At the end of the hour, you will have no more than 1/2 cup of wine left and it will be thick and syrupy.
• Strain it in a coffee filter to remove all the herbs and other flavorings, leaving only liquid.
• Meanwhile, cook the salmon. We did it on the grill, but you could also do it in the oven or even pan fry it. 5-10 minutes with skin side down, then carefully flipped for another 1 to 2 minutes.
  
• When the salmon is ready, take the wine off the heat, and whisk butter into sauce, one slice at a time. Your sauce will then be glossy and silky and ready to serve atop the salmon.

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