2 salmon fillets
1 medium shallots, minced
2 tablespoons sherry wine
2 table spoon tomato paste
1 tablespoon butter
1/4 cup heavy cream
3/4 cup water
1 tablespoon fresh tarragon
asparagus - boiled.
Heat1 tablespoon butter in a saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the sherry and boil until reduced by half, about 2 more minutes.
Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes. Finally, stir in the herbs. Put aside.
Turn on pan on medium-high. Place the salmon skin-side up in the pan.
Cook until golden brown on 1 side, about 4 minutes.
Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp.
Drizzle tomato cream sauce over salmon and serve with boiled asparagus.