Roasted Salmon with Coconut Beurre Blanc and Raspberry Salsa

4 8-ounce salmon fillets
1 cup dry white wine   
3 minced shallots
1 cup coconut cream- from top of unshaken can of coconut
3 Tablespoon rice vinegar
1 stick cold butter- cut in pieces
1 cup raspberries
1 small papaya- diced
1 teaspoon rice vinegar
salt and freshly ground pepper
1/2 teaspoon garlic
2 tablespoon finely diced Vidalia onions

1)  Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

2)  Add coconut cream, bring to simmer.
 
3)  While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

4)  Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.

5)  As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

6)  Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional.

7)  Bake salmon in a 350 degree oven for 15 minutes while you are making the sauce.

8)  Mix last 6 ingredients together for salsa.

9)  Serve with sauce on plate, top with fish and then top with salsa.