• Preheat oven to 400 degrees Fahrenheit (see #8 below).

To make the sauce:

• In a small heavy bottomed sauce pot, add the wine, vinegar and shallots. Cook over medium heat to bring the liquid to a simmer then reduce the heat to low.
• Simmer on low until the liquid is reduced to a syrup. Take care not to allow it to burn near the end of the reduction.
• Whisk in the cream. Then slowly whisk in 1 tablespoon of cold butter, one at a time, until it is all incorporated and the sauce is a creamy emulsion. Season the sauce with the salt and pepper.
• Keep in a warm place on the stove top while cooking the salmon.

To cook the salmon:

• Place the pieces of salmon on a plate skin side up. Pat dry with a paper towel and season with salt and pepper.
• Heat a large sauté pan and then add the oil. Using long tongs, gently place the salmon in the hot pan, skin side down. Depending on the thickness of the fish cook for about 4-5 minutes until the skin is crispy and golden brown. Gently turn the fish over and cook the flesh side of the fish.
• If the pieces of fish are very thick, you may want to finish cooking them in the oven (assuming it is in an oven-safe pan). Finishing in the oven will allow the fish to cook move evenly. You’ll want to allow about 5 minutes of cooking time for each inch of thickness of the fish.