Salmon with Pan Sauce

1 teaspoon butter

1 teaspoon extra-virgin olive oil

2 salmon fillets (4 ounces each)

Salt and pepper, to taste

¼

cup white wine

1 clove garlic, pressed

2 teaspoons honey

3 tablespoons whipping cream

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

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

Remove the pan from the heat, and divide the sauce evenly over each fillet. Serve immediately.

Serves two.

Cook's note: The recipe can easily be doubled.

Nutrition values per serving: 347 calories (54 percent from fat), 21 g fat (8 g saturated), 7.5 g carbohydrates, trace amount fiber, 26 g protein, 108 mg cholesterol, 81 mg sodium