Salmon with Green Olive and Caper Cream Sauce

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.