Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***marinade***
   1      piece         fresh ginger -- peeled, about
                        -- 1-inch cube
   1      teaspoon      grated lemon rind
   3      tablespoons   fresh lemon juice
   3      tablespoons   vegetable oil
   2      tablespoons   honey
   2      teaspoons     brown mustard -- grainy
   2      teaspoons     soy sauce
     1/2  teaspoon      salt
   4                    salmon fillets -- (6-ounces each)
                        ***sauce***
     1/2  cup           dry white wine
   1      tablespoon    seasoned rice vinegar -- or plain
   1      large         shallot -- minced
   1      teaspoon      dried rosemary
   3      tablespoons   whipped cream -- light
   2      tablespoons   cold butter -- unsalted
                        salt and white pepper -- to taste
                        fresh chives -- minced fine

Preparation:

1. For the marinade, mince ginger with lemon rind in a food processor or blender. Add lemon juice, 2 tablespoons of the oil, honey, mustard, soy sauce and salt; mix well. Reserve half of the marinade to use for the sauce. Transfer the rest to a large plastic food bag and add salmon. Refrigerate at least 30 minutes or as long as 8 hours. 2. Heat oven to 450F Heat remaining 1 tablespoon oil in a heavy ovenproof skillet, preferably cast-iron, over high heat. Add salmon, skin side down, and cook 3 minutes. Transfer to the oven; cook just until cooked through, 5 to 6 minutes. 3. Begin the sauce while the salmon is cooking. Combine wine, vinegar, the shallot and rosemary in a small non-aluminum pan. Boil over high heat until it is reduced to 3 tablespoons, 6 to 8 minutes. Add reserved marinade and cream. Reduce to 6 tablespoons. Turn heat to low. Cut the butter into 2 pieces. Whisk them in, one at a time waiting until the first piece is incorporated before adding the other. Add salt and pepper to taste. Sauce can be made a day ahead and gently reheat on the stovetop or using medium (50 percent) power in a microwave oven. 4. Strain sauce over fish. Garnish with chives, if desired. Serve with fried potatoes and cabbage, garnish plate with fresh sprigs of rosemary.