Reducing the cream in this sauce makes it even richer and the cabernet gives it a nice ruby color that is visually pleasing on top of the salmon. Pink peppercorns are not true peppercorns, but come from the dried berries of the Baies rose plant grown in Madagascar. They give a slightly sweet, tart and spicy flavor to this dish.
4 SERVINGS
SAUCE
- 1 cup full-bodied red wine (such as Cabernet Sauvignon)
- 2 tablespoons red wine vinegar
- 2 tablespoons minced shallots
- ⅔ cup whipping cream
SALMON
- 4 teaspoons plus 4 tablespoons butter, room temperature
- 4 8-ounce salmon fillets
- 1 teaspoon crushed pink peppercorns
- 1 tablespoon peeled minced fresh ginger
- ground white pepper
FOR SAUCE:
Combine wine, vinegar and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to ⅓ cup, about 8 minutes.
Boil cream in heavy medium saucepan until reduced by half, about 5minutes. 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 ¼ teaspoon peppercorns. Top with ginger. Season with salt. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and sauté 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.
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