Salmon with Pan Sauce

1 teaspoon butter
1 teaspoon extra virgin olive oil
2 (4-ounce) salmon fillets
Salt and pepper to taste
1/4 cup white wine, such as Chardonnay
1 clove garlic, pressed
2 teaspoons honey
3 tablespoons heavy or whipping cream

In a medium skillet, heat butter and oil over medium heat. Salt and pepper salmon fillets and place in the heated pan. Cook salmon 4 minutes on each side, until cooked through and fish flakes easily with a fork. Remove salmon to a plate and cover to keep warm.

To make the pan sauce, add wine to skillet and stir to loosen any brown bits on the pan bottom. Add garlic, honey and cream and stir to mix well. Cook 2 minutes to reduce, thicken and blend flavors.

Remove pan from heat and divide sauce evenly over each fillet and serve immediately.

* Notes

Recipe can be easily doubled.

Approximate Values Per Serving: 347 calories (54% from fat), 21 g fat (8 g saturated), 108 mg cholesterol, 26 g protein, 7.5 g carbohydrates, trace amount dietary fiber, 81 mg sodium

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