Ginger And Pink Peppercorn Salmon

Description

With all of the fresh salmon we have here in the pacific nw, we are always looking for new ways to prepare it. This is a good one from the rsvp section in bon appetit, heron park grille, kiawah island, south carolina.

Ingredients

• Cabernet Sauvignon Wine
• Red Wine Vinegar
• Shallots
• Whipping Cream
• Butter
• Salmon Fillets
• Pink Peppercorns
• Gingerroot
• White Pepper

Instructions

1. For sauce:
2. Combine wine, vinegar, and shallots in heavy small saucepan
3. Bring to boil
4. Reduce heat
5. Simmer until reduced to 1 / 3 cup, about 8 minutes
6. Boil cream in heavy medium saucepan until reduced by half, about 5 minutes
7. Stir cream into wine mixture
8. Simmer sauce until slightly thickened, about 3 minutes
9. For salmon:
10. Spread 1 teaspoon butter on each salmon fillet
11. Sprinkle each fillet with 1 / 4 teaspoon peppercorns
12. Top with ginger
13. Season with salt
14. Melt 1 tablespoon butter in large non-stick skillet over medium heat
15. Add salmon, seasoned side down, and cook 4 minutes
16. Turn and saute until just cooked through, about 4 minutes
17. Transfer to plates
18. Tent with foil
19. Bring sauce to simmer
20. Remove from heat
21. Add 3 tablespoons butter and whisk just until melted
22. Season sauce with salt and white pepper
23. Spoon sauce over salmon