In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add the shallot and cook for 3-4 minutes until translucent. Add the garlic, dried thyme and freshly ground black pepper and stir, cooking for about 1 minute more until fragrant.

Add the wine and balsamic vinegar to the skillet over high heat and bring the mixture to a boil. Continue to boil the mixture for about 10-15 minutes until the liquid has reduced to about a few tablespoons and the liquid looks like a syrup.

Remove the pan from the heat, and whisk in the cream and butter until smooth. Season the sauce with salt and pepper and set aside to cool to room temperature.

In a large cast iron skillet, add the remaining olive oil over medium high heat.

Season the salmon filets with salt and pepper on both sides and add them into the cast iron skillet skinned side up. Cook for about 3-4 minutes on each side until both sides have a slight golden brown crust and the fish is just opaque in the center.

Transfer the salmon to their serving plates or platter and spoon the sauce on top of the fish. Season with salt and pepper as needed, and serve.

Serving suggestion: Sautéed or roasted broccolini