Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge fillets in flour.
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.
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.
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
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.