Behold, the salmon dish that trumped the Guinness bread concoction.
For the beurre rouge (a butter emulsion made with red wine), place the diced shallots in a small sauce pan, add the wine and simmer. Let the liquid reduce by two-thirds. Once the wine has reduced, reduce the heat to the lowest setting and whisk in the butter, one cube at a time. This forms the emulsion. After all of the butter has been dissolved season the emulsion with salt, pepper and a few drops of lemon juice. Leave the emulsion on low, whisking every-so-often to prevent splitting, and prepare the salmon.
For the salmon, season the fish with salt and pepper. Fry skin side down first, for about 3 minutes. Flip over and fry for a further minutes. Serve with whatever combination of vegetables you'd like. If you use purple sprouting broccoli and fine beans, I'd recommend steaming as opposed to boiling.