For the Sauce:

Melt the butter and sauté the onion for a few minutes until softened (make sure you don’t let it brown!)

Pour in the sparkling wine and boil for two minutes.

Add the broth and boil on high until reduced to 1/3 of its volume.

Add the heavy cream, a pinch of salt, and pepper, and simmer over medium heat to thicken.

When you’re done making the salmon and you’re ready to serve, just bring the sauce to a boil and adjust salt and pepper.

Remove from heat and add the cold butter in pieces. Stir to melt.

Sprinkle the chives on top.

For the Salmon:

Pat the salmon fillets dry and rub them with olive oil.

Season with salt and pepper.

In a non-stick pan over medium to high heat, sauté the fillets for two and a half minutes on each side.

Serve the salmon on plates and pour some sauce around.