3 lbs. salmon filet, cut into 8 pieces
1 lb. butter, cut into 1-inch cubes
1 1/2 c. white wine
2 tbsp. chopped shallots
2 tbsp. red wine vinegar
1 tbsp. ginger, chopped
1 lime (zest and juice)
2/3 c. cream
Salt and pepper to taste

Lightly season and flour the salmon pieces. heat 1/4 of the butter and saute the salmon in a large skillet for a few seconds. Turn over and place it in an oven at 475 degrees for 5 minutes.

Meanwhile, in a saucepan, reduce the white wine, shallots, red wine vinegar, ginger and lime zest to almost 1/4 of its volume. Add cream and bring to a boil for a few seconds. Whip in butter, piece by piece until blended. Add lime juice and adjust seasoning. Ladle some of the sauce over the sauteed salmon and serve immediately.