Ginger And Pink Peppercorn Salmon - cooking recipe

Ingredients

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
white pepper

Preparation

For sauce:
Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.
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).
For salmon:
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.
Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted. Season sauce with salt and white pepper. Spoon sauce over salmon.