10526 4 servings Wed Aug 16 14:30:00 -0700 2006 Fri Nov 07 11:31:11 -0800 2008 Medium Other Licensed http://www.chow.com/recipes/10526 Fri, 07 Nov 2008 19:31:11 GMT A melding of pungent pepper and spicy ginger Salmon with pungent pink peppercorns and ginger with a flavorful cream sauce. Salmon with pungent pink peppercorns and ginger with a flavorful cream sauce.

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Combine 1 cup red wine, 2 tablespoons red wine vinegar, and 4 tablespoons chopped shallots in a small nonreactive saucepan. Bring to a boil, then lower the heat and simmer until syrupy.

Separately, boil 3/4 cup heavy cream until reduced by half, about 15 minutes. Stir the cream into the wine mixture and cook together for several minutes, until lightly thickened.

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. 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. Keep warm.

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

]]> http://www.chow.com Aliza Green 50 Main 1 cup red wine

]]> 2 tablespoons red wine vinegar

]]> 94 4 tablespoons chopped shallots

]]> 3/4 cup heavy cream

]]> 305 4 teaspoons crushed pink peppercorns

]]> 75 4 teaspoons minced ginger

]]> 539 4 salmon fillets

]]> clarified butter (enough to generously coat the bottom of the pan)

]]> 4 tablespoons butter

]]> 349 fish 578 spice 751 elegant 20 seafood 393 exotic 1042 third date 1043 houseguests 1605 dinner party 769 crowd pleaser 140 medium 1023 aliza green