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.
15 minutes is all it takes to get this fresh, vibrant, and protein-packed meal on the table for dinner tonight. Put this in the weekly rotation to reap the cardiovascular benefits that the omega-3 fatty acids provide.
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