Rosemary Salmon

Rayne Dancer

• 1/2 c. Merlot or Available Red Wine
• 2 tsp. Cider Vinegar
• 1 tsp. Chopped Fresh Rosemary
• 1/4 tsp. Ground Ginger
• 4 Small Salmon Steaks, about 3/4 inch thick
• Salt and Pepper
• 2 T. Butter or Margarine

Set the oven to broil. Mix wine, vinegar, rosemary, and ginger in a saucepan. Simmer over low heat for at least 10 minutes. The mixture will boil down a bit, but if too much of the wine evaporates, add a little water. Season both sides of the fish steaks with salt and pepper. Melt the butter and brush on the fish. Set the salmon on a rack in the broiler pan; broil for 9-11 minutes. To test for doneness, place a fork in the thickest part of the fish. Gently twist the fork; when fish flakes easily it is ready. If you prefer fish on the rare side, with a slight pinkness in the middle, remove the fish when the outer part of the thickest point is still a little raw. It will cook more after it is removed from the broiler. When the fish is done, place it on a serving platter. Pour the sauce over the fish. ~~ Serves 4 ~~

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