1Combine 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.
2Separately, 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.
3Firmly 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.
4Reheat the sauce, whisk in 4 tablespoons butter, and season to taste with salt and black pepper. Spoon the sauce over the salmon and serve.