Ginger and pink peppercorn salmon - bon appetit

4 servings

Ingredients

Quantity Ingredient
1 cup Full-bodied red wine (such as Cabernet Sauvignon)
2 tablespoons Red wine vinegar
2 tablespoons Minced shallots
⅔ cup Whipping cream
4 teaspoons Plus 4 T butter, room temperature
4 8-oz salmon fillets
1 teaspoon Crushed pink peppercorns
1 tablespoon Peeled minced fresh ginger
Ground white pepper

Directions

SAUCE

SALMON

FOR SAUCE: Combine wine, vinegar and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to ⅓ C, 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 t butter on each salmon fillet. Sprinkle each fillet with ¼ t peppercorns. Top with ginger. Season with salt.

Melt 1 T butter in large nonstick 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 T butter and whisk just until melted. Season sauce with salt and white pepper. Spoon sauce over salmon.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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