Instructions: Saute salmon slowly, on med. heat in 1 T of the butter. Remove and keep warm. Add remaining butter and slowly saute shallots, ginger and pepper until tender, about 3 min. Add wine and tangerine juice, bring to aboil.

Transfer sauce to a blender and liquefy; return to pan, add cream and reduce to sauce consistency. Salt and pepper to taste. Transfer salmon to serving dish and pour sauce over. Garnish with peel.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.