Salmon with Herb Sauce

1 1/2 pounds salmon fillets, skin on

1 clove garlic, very finely minced

1 shallot, very finely minced

Salt and pepper

Sauce:

1/4 cup shallots, minced

2 teaspoons garlic, minced

1/2 cups white wine vinegar

1/2 cups rice wine vinegar

1/2 cups white wine

Salt and pepper

1 tablespoon fresh basil, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh tarragon, chopped

1 1/2 tablespoons fresh chives, chopped

1 tablespoon fresh lemon thyme

6 tablespoons unsalted butter

To prepare fish: Cut the salmon fillet into 4 even-sized pieces. Line a baking sheet with foil and place salmon, skin-side-down, on the foil. Scatter the garlic and shallot on the fish and season with salt and pepper.

For the sauce: Combine the shallots, garlic, vinegars, wine, seasonings and herbs in a small heavy-based saucepan and bring to a boil. Let it bubble steadily until reduced by half. Remove from heat and let it cool for a minute. Whisk in butter a tablespoon at a time, moving the saucepan on and off the burner so there is enough heat to emulsify the butter but not make it oily.

Preheat the oven to 425° F. Bake the salmon for 8-12 minutes, depending on the thickness of fillets. Do not turn the fish over during cooking. To serve, place a bit of sauce on the plate and lay a fillet on top. Cover with remaining sauce.