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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.
