Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         cups          riesling wine -- medium dry
1         cup           clam juice -- or fish stock
2/3       cup           shallot -- chopped
1/4       cup           white wine vinegar
1         teaspoon      sugar
1         cup           whipping cream
1         pound         red potatoes -- small halved
3         tablespoons   olive oil
1         large         red onion -- thinly sliced
2         tablespoons   gherkins -- chopped
2         tablespoons   capers -- drained
2         tablespoons   butter -- 1/2 inch pieces

Preparation:

Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 3/4 cups, stirring occasionally, about 40 minutes. Strain into heavy small saucepan. Add cream and simmer until reduced to 1 cup, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook potatoes in pot of boiling salted water until just tender, about 12 minutes. Drain well. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add potatoes and onion; saute until onion is golden brown, about 10 minutes. Add gherkins and capers; saute 2 minutes. Remove from heat. Mix in cheese. Season to taste with salt and pepper. Meanwhile, heat remaining 1 tablespoons olive oil in large nonstick skillet over medium high heat. Sprinkle salmon fillets with salt and pepper. Add salmon to skillet and cook until just opaque in center about 3 minutes per side. Bring sauce to simmer. Add butter and whisk until melted and smooth. Spoon potatoes into cent of 4 plates. Top with salmon. Spoon sauce around.