Ingredients
- 1 cup wine (cabernet sauvignon)
- 2 tablespoons red wine vinegar
- 2 tablespoons shallots, minced
- 2/3 cup whipping cream
- 4 teaspoons butter (room temperature)
- 4 tablespoons butter (room temperature)
- 4 (2 pounds) salmon fillets (each filet, 8-ounce)
- 1 teaspoon crush pink peppercorns
- 1 tablespoon fresh minced ginger root (peeled)
- White pepper, to taste
How to Make
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FOR THE SAUCE
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Step 1: Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.
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Step 2: 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.(Can be prepared 1 day ahead. Cover and refrigerate).
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FOR THE SALMON
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Step 3: Spread 1 teaspoon butter on each salmon fillet.
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Step 4: Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt.
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Step 5: 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.
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Step 6: Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted.
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Step 7: Season sauce with salt and white pepper.
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Step 8: Spoon sauce over salmon.
We hope you enjoy this recipe!
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