Salmon with Port Wine Sauce

8 ounces salmon fillet, approximately 1/2-inch thick
2 tablespoons butter
1 tablespoon olive oil
1/3 cup port wine
1/2 cup heavy whipping cream
2 teaspoons tomato purée
Sea Salt
Freshly ground pepper

Cut the skinned salmon fillet into 2 portions. Lightly salt and pepper.

In a medium sauté pan, combine the butter and oil. Place over medium heat. When the butter just begins to brown, add the salmon fillets.

Cook approximately 2 minutes on one side, turn the fillets, cover the pan, and cook another 5 minutes or until just cooked through.

Transfer the salmon to two serving plates and keep warm.

Pour the fat out of the sauté pan and place over high heat. Deglaze the pan with the port wine and add the heavy cream and tomato purée.

Bring to a boil and reduce the liquid by half. Taste and adjust seasonings.

Coat the salmon fillets with the warm sauce and serve at once.