Ginger Sauce For Salmon

1. 1

   Melt 1 tablespoon butter in heavy small saucepan over medium-high heat; add ginger and shallots. Saute until soft, about 5 minutes.

2. 2

   Add wine and vinegar and bring to boil. Reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Strain.

3. 3

   Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir into wine mixture. Simmer sauce until slightly thickened, about 3 minutes.

4. 4

   Remove from heat. Add remaining butter and whisk just until melted. Season with salt and pepper.

5. 5

   Spoon over cooked salmon fillets.

* Per serving · 4 servings · Values may vary.

No additional tips available.