Shallot Red Wine Finishing Butter


My Dad used to buy herb butter for grilled meats, it was intensely flavored, fresh herbs, some garlic and salt and would melt wonderfully when placed onto a chicken breast or steak, hot off the coals. In my quest to recreate that elusive aroma from the past, I have come up with quite a range of flavoring and finishing butters (some good, some nah, I will spare you those). This one works well on chicken, roasted potatoes or salmon. And I am sure once you make it, you will find some other creative uses for it as well. What is your favorite way of using finishing butters?


  • 1/2 cup plus 1 tbsp butter, softened
  • 2 md Shallots, finely minced (about 1/4 to 1/3 cup)
  • 1/2 cup red wine (such as a Cabernet Sauv or a Côte du Rhône, don’t use anything sweet)
  • 1 tsp chopped fresh parsley
  • 1/2 tsp salt


  1. In a small sauce pan, melt the table spoon of butter, add the shallots and cook over low until softened, not browned.
  2. Add the wine and salt, simmer until the liquid is reduced by more than half and starts to become thick and sauce like. Add the parsley, and cook for a further 2 minutes over low. Remove from heat, let cool slightly ( it can still be somewhat warm, but not hot for the next step)
  3. Add the saucepan content into the softened butter and stir to incorporate completely. Your goal is not melt the butter, but mix the flavorings into the softened, malleable butter.
  4. Press into silicon ice cube molds and freeze until firm or chill in the fridge for a little, then form into 1 1/2″ to 2″ rolls on wax paper, refrigerate until completely firm and slice into portion sized disks, store in the freezer.

Note: If you pre portion the flavoring butter, you will only need to remove what you use from the fridge and don’t have to worry about the rest warming up and re freezing each time you use it.

Note: In these pictures, I reduced the wine too much (the phone rang 🙁 ) and the shallots absorbed all of it, and the parsley became all but invisible . The flavor is great, but it looks a tad different when you do it right, will post some updated pictures next time I make this. Usually the whole butter takes on the color

Home made, no nothing artificial (that’s why we store it in the freezer, no preservatives that make it stay ‘good’ for a ridiculous amount of time.

Copyright © 2011 Simple Healthy Homemade. All rights reserved

Roasted Salmon with Coriander-Paprika Glaze

Our Sunday night ‘still hanging on to summer’ dinner 😉

Salmon is one of those cold water fish, high in Omega-3’s, we all know by now we’re supposed to have more of ‘those ones’ in our diet, but how to go about it?

Last Weekend I created this quick and easy recipe that can be whipped up in a minute with minimal effort. And let’s face it, I haven’t met anyone that could not use another 10 minutes recipe! That’s how simple this roasted salmon is to make, although it tastes and looks like you labored in the kitchen for a lot longer 😉 And who doesn’t like to get some easy earned praise?


  • 2 pieces of salmon, about 3-4 oz each
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp whole coriander seeds, crushed in a mortar
  • 1 tsp honey
  • 1 tsp paprika (sweet)
  • 1/8 tsp salt


  1.  Crush the coriander seeds in a mortar or use a spice mill
  2. Combine lemon juice, olive oil and honey in a small bowl
  3. Add coriander, paprika, and salt, and stir well until incorporated
  4. brush the salmon fillets all over with the glaze and bake in the middle of the preheated oven at 400F for 10 minutes, or until opaque through, brushing tops one time at 7 minutes (10 minutes should be all it takes, unless you have an exceptionally fat pieces of fish)

You could use any extra glaze as seasoning for roasting red bell pepper slices alongside the salmon like we did here…


or just have the salmon with some grilled eggplant and hummus spread!

either way: make it.  It’s super yummy!