Alaskan Salmon With Ginger & Black Pepper

Step 1: Heat 2 tablespoons butter in a saute pan until foamy. Add shallot, garlic, and tomato. Saute for several minutes, or until shallot is translucent.

Step 2: Add wine and vinegar and continue cooking over medium heat until reduced by half.

Step 3: Add chicken stock and reduce again by half.

Step 4: Finish sauce with butter, by taking sauce off of heat and gently swirling butter with a whisk to desired consistency. Season to taste with salt and freshly ground black pepper. Keep warm. (Note that you want to be careful when adding the butter at the end. If sauce is at a rolling boil when butter is added, butter will break and a smooth consistency will not be achieved).

Step 5: Mix ginger and pepper. Season salmon with salt and coat with ginger pepper mixture. Sprinkle with olive oil and grill or saute salmon until desired doneness. Can also be cooked in a 350-degree Fahrenheit by placed in a oven-proof dish greased with olive oil. Bake for about 10 - 15 minutes until (cooking time depends on thickness of salmon).

Step 6: Divide sauce among four warm dinner plates.