Salmon With Spiced Red Wine Sauce - cooking recipe

Ingredients

24 ounces skinless salmon fillet (four six-ounce center-cut pieces)
1 1/2 cups pinot noir wine or 1 1/2 cups dry red wine
1 -2 tablespoon freshly cracked black pepper (depending on your taste)
2 tablespoons finely grated peeled fresh gingerroot
2 tablespoons minced garlic
3 tablespoons cold unsalted butter, cut in three pieces

Preparation

Pat salmon dry and season with salt. Heat a 12-inch nonstick skillet over moderately high heat until hot and sear salmon on flat sides until golden, 2 1/2 to 3 minutes total. Add wine, pepper, gingerroot, and garlic and cook salmon at a bare simmer, turning pieces over once, until just cooked through, 5 to 6 minutes total.
Transfer salmon with a slotted spatula to 4 heated plates and keep warm, covered.
Boil cooking liquid until syrupy and reduced to about 1/4 cup. Remove skillet from heat and add butter, stirring until incorporated. Season sauce with salt and pour over salmon.