Salmon with Pink Pepper and Red WineButter Sauce Recipe

1. 1

   Combine 1 cup red wine, 2 tablespoons red wine vinegar, and 4 tablespoons chopped shallots in a small nonreactive saucepan.

2. 2

   Bring to a boil, then lower the heat and simmer until syrupy.

3. 3

   Separately, boil 3/4 cup heavy cream until reduced by half, about 15 minutes.

4. 4

   Stir the cream into the wine mixture and cook together for several minutes, until lightly thickened.

5. 5

   Firmly press 4 teaspoons each crushed pink peppercorns and minced ginger into the flesh side of 4 salmon fillets and sprinkle with kosher salt to taste.

6. 6

   Cook the salmon in clarified butter, flesh-side down, over medium-high heat until browned, about 4 minutes; turn over and cook until barely cooked through, about 4 minutes more.

7. 7

   Keep warm.

8. 8

   Reheat the sauce, whisk in 4 tablespoons butter, and season to taste with salt and black pepper.

9. 9

   Spoon the sauce over the salmon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.