Salmon with Green Olive and Caper Cream Sauce

Capers and green olives are family favorites. When you bring them together they bring a Mediterranean flavor to foods. This recipe offers unique and exotic flavors to salmon.

4 tbsp butter
2 tbsp flour
1 C milk
¼ tsp salt
½ C green olives sliced thin
¼ C capers
¼ C onions, chopped fine
1 tsp garlic powder
½ tsp black pepper
2 5" long fish filets – salmon, skinned
2 tbsp olive oil
2 C cooked pasta

Sauté onions with 1 T butter. When onions are soft and clear remove from heat and set aside.
In a small saucepan melt 2 T butter and add flour. Make a roux by continuously stirring butter and flour together until slightly brown. Add milk and salt, and continue stirring. Add sautéed onions, garlic powder, black pepper, capers and green olives. Mix well, cook for a minute or two and set aside. Do not burn sauce.
Heat a heavy skillet with equal portions of 2 T butter and olive oil. Pan should be hot, just barely smoking. Add fish filet to hot pan and cook for about 2-3 minutes per side. If filets are thick, reduce heat, cover and cook fish for a minute or two longer. Do not overcook fish! Fish should just be opaque and barely fall apart. If it flakes too easily it is overcooked. Remove fish, top with sauce and serve.
Serve by placing fish on top a bed of pasta, then generously spooning green olive and caper sauce over top of fish and pasta.