Alaskan Salmon With Ginger and Black Pepper

• 6 tablespoons unsalted butter
• 1 shallot, chopped
• 1 garlic clove, minced
• 1 tomatoes, peeled, seeded, and chopped
• 0.5 (750 ml) bottle cabernet sauvignon wine
• 2 tablespoons balsamic vinegar
• 1 cup chicken stock
• salt
• fresh ground black pepper, to taste
• 1 12 tablespoons ground black pepper
• 1 12 tablespoons fresh ginger, finely minced
• 4 (6 ounce) alaskan king salmon fillets
• olive oil

1. Heat 2 tablespoons butter in a saute pan until foamy.
2. Add shallot, garlic, and tomatoe and saute for several minutes, or until shallot is translucent.
3. Add wine and vinegar and continue cooking over medium heat until reduced by half.
4. Add chicken stock and reduce again by half.
5. Finish sauce with butter, by taking sauce off of heat and gently swirling butter with a whisk to desired consistency.
6. Season to taste with salt and freshly ground black pepper.
7. Keep warm.
8. (Note that you want to be careful when adding the butter at the end.
9. If sauce is at a rolling boil when butter is added, butter will break and a smooth consistency will not be achieved).
10. Mix ginger and pepper.
11. Season salmon with salt and coat with ginger pepper mixture.
12. Sprinkle with olive oil and grill or saute salmon until desired doneness.
13. Divide sauce among four warm dinner plates.

unsalted butter, shallot, garlic, tomatoes, sauvignon wine, balsamic vinegar, chicken stock, salt, fresh ground black pepper, ground black pepper, fresh ginger, alaskan king salmon, olive oil

Taken from www.food.com/recipe/alaskan-salmon-with-ginger-and-black-pepper-516646 (may not work)