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. 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. Depending on the thickness of fillets, bake 8 to 10 minutes. 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. For an added touch, try placing fillet on a bed of spinach or Micro Greens. Serves 4.