Ginger And Pink Peppercorn Salmon

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup cabernet sauvignon wine
• 2 tablespoons red wine vinegar
• 2 tablespoons shallots, minced
• 2/3 cup whipping cream
• 4 teaspoons butter, room temperature
• 4 tablespoons butter, room temperature
• 32 ounces salmon fillets
• 1 teaspoon pink peppercorns, crushed
• 1 tablespoon gingerroot, peeled and minced
• pepper

Recipe

• 1 for sauce:.
• 2 combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.
• 3 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).
• 4 for salmon:.
• 5 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.
• 6 bring sauce to simmer. remove from heat. add 3 tablespoons butter and whisk just until melted. season sauce with salt and pepper. spoon sauce over salmon.