Fillets Of Salmon With Tomato Cream

• 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)

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.

salmon, salt, freshly ground pepper, allpurpose, butter, vegetable oil, chablis, whipping cream, tomato paste, tomato, fresh chives, salt, ground white pepper, fresh chives

Taken from www.myrecipes.com/recipe/fillets-of-salmon-with-tomato-cream (may not work)