2 tablespoons olive oil
2 tablespoons butter
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh oregano, chopped
2 tablespoons lemon juice
1 teaspoon chives, chopped
½ cup moscato or other white wine
1 large garlic clove, minced
2 (4-6 ounce) salmon filets
½ cup chopped Sungold or heirloom tomatoes
- Heat oil in large skillet over low to medium heat. Melt butter in hot oil. Add thyme, oregano, chives, garlic and lemon juice. Let oil and herb mixture simmer for about a minute, then add white wine. Let simmer for another minute.
- Add the fish skin-side down and increase the temperature to medium-high heat. Cooking time is variable depending on the temperature of your stovetop. Watch the bright orange color of cooked salmon creep up the sides of the filets as they fry. When they’re about half cooked, flip them over. Continue to fry until the salmon is cooked through, but not dried out. The entire cooking time should take less than six minutes.
- Serve the piping hot filets on warm plates, and coat with the remaining sauce. Top with the chopped tomatoes. The heat of the fish will lightly cook the tomatoes to bring out their flavor without making them mushy.