4 (8 oz.) salmon filets
2 tbsp. coarsely ground fresh black pepper
2 tbsp. fresh ginger root, peeled & chopped fine (reserve peelings)
2 oz. soft butter

Mix together black pepper and ginger. Sprinkle 1 tablespoon of mix over each filet of salmon and press firmly into flesh. Smear each filet with soft butter. Preheat saute pan on medium high. Place filets in saute pan, face down, and cook until edges are golden brown and crispy. Remove filets from pan and cook in a 450 degree oven for 10 minutes or until firm and all flesh cracks. Serve immediately topped with 2 oz. Ginger Cream Sauce.

GINGER CREAM SAUCE:

Ginger root peels
2 tsp. shallots
6 oz. white wine
8 oz. heavy cream
2 tbsp. roux (equal parts of flour & butter mixed to a paste)
Salt & pepper to taste

Combine peels, shallots and white wine. Boil until reduced to 1/3 of volume. Add cream. Return to boil. Reduce heat and simmer 5 minutes. Add enough roux to thicken to consistency that will coat back of a spoon. Add salt and pepper to taste.