Ginger and Pink Peppercorn Salmon

Recipe by lazyme
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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