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.
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).
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.