Seafood: Salmon with Port Wine Sauce (Serves 2)

1 4 oz salmon fillets, 1/2" thick
S & p
2 T butter
1 T evoo
1/2 cup port
1/2 cup heavy cream
2 t tomato puree

Lightly s & p fillets.  In med sauté pan, heat butter & oil over med heat.  As butter starts to brown, add fish, cook 2 mins, turn, cover pan and cook 5 minutes.  Transfer to serving plates, keep warm.  Pour fat from pan, place over high heat, deglaze with port, add cream and puree.  Bring to boil and reduce by 1/2.  Adjust seasonings.  Coat fillets with sauce and serve.