Created by lazyme on March 13, 2015
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.
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).
Step 3: Spread 1 teaspoon butter on each salmon fillet.
Step 4: Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt.
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.
Step 6: Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted.
Step 7: Season sauce with salt and white pepper.
Step 8: Spoon sauce over salmon.