Instructions: Bring the wine and vermouth to a boil in a non-aluminum pan and let reduce over medium heat to a thin syrup, about 1/3 to 1/2 cup. Add the cream and let reduce until the wine-cream sauce is thick and has a bright sheen, about 1 ample cup. Add the lime juice. Add a pinch of salt and white pepper if needed. Meanwhile, heat the clarified butter in a large, heavy skillet with a heat-proof handle over medium heat. Lightly salt and pepper the salmon filets and saute briefly, 15 to 20 seconds each side. Place them under the broiler to finish cooking, 5 to 6 minutes. The exterior flesh of the salmon should be translucent and beginning to flake while the center is still slightly pink. Serve 1 salmon filet per person topped with cream sauce. Garnish with 1 kiwi slice and 1/2 lime slice.

FENDANT, GRAND VIN DU VALAIS, 82

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