Salmon with a Red Wine Sauce for Valentine's Day - At Home with Vicki Bensinger

Heat 1 tablespoon of the olive oil in a wide, deep sauté pan set over medium-high heat. Add the shallots, cracked black pepper, and thyme, and sauté for 4 minutes. Add the vinegar and wine, raise the heat to high, bring to a boil, and let reduce until just a few tablespoons remain, approximately 10-15 minutes. Remove pan from heat and whisk in the cream. Then whisk in the butter, I piece at a time. Pour the sauce through a fine-mesh sieve set over a bowl. Discard the solids. Season sauce with salt and white pepper, and set aside, covered, to keep warm. Warm remaining 1 tablespoon oil in a wide sauté pan set over medium-high heat. Season salmon on both sides with salt and white pepper. Add salmon to pan, skinned side up, and cook until lightly browned, about 4 minutes. Turn fillets over, lower heat to medium, and cook for another 4 minutes. To serve, ladle small amount of sauce on individual plates then top with salmon (can leave skin on or remove). Alternatively: arrange fillets on a warmed serving platter and drizzle some sauce over each fillet. Pass the remaining sauce alongside in a sauceboat.