Nut-Crusted Salmon with Ginger Butter Sauce

This was so rich. The flavors of the fish went perfectly with the butter sauce. I substituted chopped walnuts for the macadamia nuts.

Bon Appetit, December 2006
4 Servings

Sauce
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup chopped shallots (about 2)
6 black peppercorns
2 bay leaves
1 tbsp minced peeled fresh ginger
1/2 cup whipping cream

Fish
1/3 cup blanched slivered almonds
1/3 cup chopped macadamia nuts
1 tbsp olive oil
1 1/2 tsp (packed) brown sugar
1 1/2 tsp honey
1 tsp fresh lime juice
4 6 to 7 oz skinless salmon fillets

6 tbsp (3/4 stick) chilled butter, cut into 1/2 inch cubes

For Sauce: Boil first 6 ingredients in heavy medium saucepan until almost all liquid evaporates, about 4 minutes. Add cream; bring to boil. Strain into heavy small saucepan.

For Fish: Preheat oven to 350. Using on-off turns, puree first 6 ingredients in processor until mixture resembles coarse breadcrumbs. Heat large nonstick ovenproof skillet over medium heat. Sprinkle salmon with salt and pepper. Cook salmon until browned on 1 side, about 1 1/2 minutes. Turn salmon over. Top with nut mixture, pressing to adhere. Bake until salmon is opaque in center, about 7 minutes (if nut mixture isn't browned enough, place under broiler briefly).
Meanwhile, bring sauce to simmer; remove from heat. Add butter a few tbsp at a time, whisking until melted and smooth. Season to taste with salt and pepper. Transfer fish to plates. Spoon sauce around fish and serve.