Salmon steaks with thyme corn and red butter sauce

Ingredients for 4 servings:

• 4 salmon steaks, cut crosswise, with “bone”, each just under 1 cm thick
• 1 tbsp butter
• 2 corn cobs
• 8 tbsp butter, unsalted
• 2 tbsp thyme, fresh, alternatively 2 tsp dried
• salt and pepper
• 1 cup red wine
• ½ cup white wine vinegar
• 3 shallots, finely chopped
• 3 tbsp cream
• 1 cup butter, diced
• salt and pepper, pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

I learned this recipe many years ago in the USA

Separate the corn kernels from the cob and sauté in butter over medium heat for 10 minutes. Sprinkle with thyme, salt, and pepper. If using dried thyme, add it 5 minutes before serving. For the red butter sauce, cook the wine, vinegar, and diced shallots over medium heat until the liquid thickens to a syrupy consistency. Add the cream and simmer until the volume is reduced by 2/3. Remove from the heat and stir in the butter cubes one at a time, only adding the next cubes once the previous ones have completely melted. Season with salt and pepper, press through a sieve, and set aside. For the salmon, melt the butter in a pan over high heat and immediately sear the steaks over high heat, cooking for 1-2 minutes per side, until the edges are opaque. To serve, arrange a layer of the thyme-infused corn, place the salmon steak on top, and spread the sauce around the corn. Serve immediately.