Ginger and Pink Peppercorn Salmon
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
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
directions
-
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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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