Fillets of Salmon with Tomato Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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.
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