How to Make It
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