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Fillets of Salmon with Tomato Cream

Yield 6 servings.

Ingredients

  • 6 (4-ounce) salmon fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons butter, divided
  • 2 tablespoons vegetable oil
  • 1/4 cup Chablis or other dry white wine
  • 1/2 cup whipping cream
  • 1 tablespoon tomato paste
  • 1/2 cup seeded, diced tomato
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • Fresh chives (optional)

Nutrition Information

  • calories 351
  • caloriesfromfat 64 %
  • fat 25.1 g
  • satfat 11.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.7 g
  • carbohydrate 5 g
  • fiber 0.0 g
  • cholesterol 95 mg
  • iron 0.0 mg
  • sodium 445 mg
  • calcium 0.0 mg

How to Make It

  1. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge fillets in flour.

  2. Cook fillets in 3 tablespoons butter and hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from skillet, and place on a serving platter. Set aside; keep warm.

  3. Drain fat from skillet. Add wine; bring to a boil. Reduce heat, and simmer until reduced by half. Add whipping cream and tomato paste; cook, stirring constantly, until slightly thickened. Reduce heat, and add remaining 3 tablespoons butter, stirring until butter melts.

  4. Add tomato and next 3 ingredients; stir well. Spoon sauce evenly over salmon fillets, and serve immediately. Garnish with fresh chives, if desired.

Light and Luscious