Ginger And Pink Peppercorn Salmon
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.
Steps
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.
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.
Ingredients
cabernet sauvignon wine, red wine vinegar, shallots, whipping cream, butter, salmon fillets, pink peppercorns, gingerroot, white pepper