2 tbsp. chopped shallots
1/2 tsp. chopped garlic
3 tbsp. diced red onion
1 tbsp. peanut oil
2 tbsp. white vinegar
1 tsp. honey
1/2 tsp. pickling spice
1/2 tsp. chopped ginger
1 c. diced tomatoes, seeded
3 tbsp. butter

In a two quart saucepan, saute shallots, garlic, and red onion in peanut oil over medium heat for two minutes. Add vinegar, honey, and pickling spice. Reduce completely. Add ginger and tomatoes. Add butter and stir to incorporate. Remove and keep warm. Serve with salmon fillets.