Serves 4

For the sauce:
1 cup full-bodied red wine
2 tablespoons red wine vinegar
2 tablespoons minced shallots
2/3 cup whipping cream 
For salmon:
4 teaspoons butter, softened
4- 8-ounce salmon fillets
1 teaspoon crushed pink peppercorns
1 tablespoon fresh ginger, peeled, and minced
to taste, salt
4 tablespoons butter, softened
to taste, ground white pepper

PREPARATION
For sauce:
Combine wine, vinegar and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced by 1/3 cup, about 8 minutes. Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened about 3 minutes.
For salmon:
Skin and bone salmon fillets. Wash in cold water. Pat dry. Spread 1 teaspoon butter on each salmon fillet. Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt. Melt 1 tablespoon butter in large non-stick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until just cooked through, about 4 minutes. Transfer to plates. Tent with foil. Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper.
PRESENTATION
Place the salmon fillets in the center of the warm plates. Spoon sauce over salmon.

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