Pan Seared Salmon with Cream Dill Sauce

ingredients :
400g salmon filet,
1 large onion,
1 red pepper,
dill,
chives(garnish),
1cup cream,
1/2 stick butter,
4T olive oil,
flour (to pat over the filet),
1/2 cup white wine.

salt and pepper salmon filet, place dill on meat side of salmon generously and drizzle with olive oil. marinade for 1-2 hours.
start to make sauce. chop onions and red peppers(save some for garnish) and saute with olive oil and butter in a pan. add some white wine and simmer until onion is transparent. remove the ingredients and press though a strainer and save the liquids. discard the rest. pour white wine and generous portion of finely chopped dill into sauce pan. let the dill flavors penetrate the wine. add in the sauce you saved earlier, then add in the cream and under med. low heat, reduce half way. add in butter and season with salt to liking. if it is still too runny, you can toss in flour slowly and stir rapidly. if you like cheesier sauces, paramasan regiano or pecorino romano would be nice.(about one Tablespoon)
take your salmon filet and remove the dill. cut the salmon in half so that you get two evenly wide pieces.(about 4 cm wide is what i do) pat them with flour evenly and place in hot pan with olive oil skin down first. let it cook for 1min (on all sides). you want to get nice color on all sides. if you notice that the salmon filet might be rather thick, you can cover it and add a splash of white wine to steam it a bit. this is a good way to keep the fish moist. once cooked, remove it and place on the chopping board. cut it in half and plate it a little jagged. if you like, you can squeeze some lemon juice if you enjoy a little acidic flavor. spoon over the salmon the cream sauce and garnish with some chopped red peppers on top and lean some chives onto the fish as a garnish. voila...