Salmon With Tomato Cream

• 4 skinless center-cut salmon fillets, about 6 ounces each
• 1 tablespoon unsalted butter
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons dry white wine
• 1/2 cup heavy cream
• 3 medium-size ripe tomatoes, cored, seeded and finely chopped
• 1 tablespoon finely minced chives
• Salt and fresh black pepper
• 1/2 teaspoon fresh lemon juice

1. Run your hand lightly over the fish to check for little pin bones.
2. They can be pulled out with a tweezers or small pliers.
3. Rub a heavy nonstick skillet with a little of the butter.
4. Heat to very hot and sear the salmon over the high heat, about 2 minutes on each side, until lightly browned but not cooked through.
5. Remove from the pan to a platter and cover lightly with foil to keep warm.
6. Add the remaining butter to the pan, lower the heat to medium and saute the onion and garlic until soft but not brown.
7. Add the wine, stir, and let it cook down briefly.
8. Then stir in the cream.
9. Raise the heat so the liquid concentrates and thickens a bit, then stir in the tomatoes.
10. Cook over high heat another minute or so, just until the tomatoes soften.
11. Then add the chives.
12. Season the sauce to taste with salt and pepper.
13. Add the lemon juice.
14. Return the salmon and any juices from the platter to the pan.
15. Reheat and baste briefly with the sauce.
16. Then transfer the fish and sauce to a serving platter or to individual dinner plates.
17. Serve at once.

center, unsalted butter, onion, garlic, white wine, heavy cream, tomatoes, chives, salt, lemon juice

Taken from cooking.nytimes.com/recipes/6899 (may not work)