Preheat the grill.
Lightly oil the salmon and season with Essence, salt, and pepper. Place on the grill, skin side- down, and cook to desired temperature.
Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes. Strain into a clean medium saucepan. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season, to taste, with salt and pepper.
Remove the salmon from the grill and cut the salmon into 4 pieces. Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon. Serve with Red Wine Braised Endive.
Yield: 4 servings