Saute salmon slowly, on med. Heat in 1 T of the butter. Remove and keep warm. Add remaining butter and slowly saute shallots, ginger and pepper until tender, about 3 min. Add wine and tangerine juice, bring to aboil. Transfer sauce to a blender and liquefy; return to pan, add cream and reduce to sauce consistency. Salt and pepper to taste. Transfer salmon to serving dish and pour sauce over. Garnish with peel.