Oven-Baked Salmon with Picholine Olive Sauce
John Clark
YieldsMakes 6 servingsTotal Time45 mins
Notes: To pit olives, crush slightly with the flat side of a knife blade, then remove pit. Prep and Cook Time: about 45 minutes.

How to Make It

Step 1
1

In a 6- to 8-inch frying pan over high heat, boil garlic and shallot in vermouth until mixture is reduced by about half, 5 to 8 minutes. Add broth and bring to a boil again.

Step 2
2

Add cream, olives, and chopped thyme. Boil, stirring occasionally, until sauce is thick enough to coat the back of a spoon and is reduced to about 1 1/4 cups, about 5 minutes. Add salt and pepper to taste. Cover and set aside.

Step 3
3

Rinse salmon fillet and pat dry. With tweezers, pull out pin bones. Lay fillet in a buttered 12- by 17-inch baking pan. Dot the fillet with butter, drizzle with wine, and sprinkle with tarragon. Sprinkle lightly with salt and pepper.

Step 4
4

Bake in a 400° oven until salmon is barely opaque but still moist-looking in center of thickest part (cut to test), 13 to 18 minutes. Slide salmon onto a platter.

Step 5
5

If sauce is cool, stir over medium-high heat until hot. Drizzle fish with some of the sauce; serve remaining to add to taste. Garnish fish with thyme sprigs.

Step 6
6

Wine pairing: A white with forward fruit and good acid in the finish, such as an Oregon Pinot Gris--we liked WillaKenzie and Adelsheim, both 2003--or a minerally French white Burgundy.

Ingredients

 2 cloves garlic, peeled and chopped
 1 shallot (2 oz.), peeled and chopped (1/3 cup)
 1 cup dry vermouth
 1/2 cup fat-skimmed chicken broth or fish stock
 1 cup whipping cream
 1/3 cup chopped pitted picholine olives (or other mild green olives; see notes)
 2 teaspoons chopped fresh thyme leaves
  Salt and fresh-ground pepper
 1 boned salmon fillet (3 lb.), skinned
 1 tablespoon butter, cut into small pieces
 1/2 cup dry white wine
 1 tablespoon chopped fresh tarragon
  Fresh thyme sprigs, rinsed

Directions

Step 1
1

In a 6- to 8-inch frying pan over high heat, boil garlic and shallot in vermouth until mixture is reduced by about half, 5 to 8 minutes. Add broth and bring to a boil again.

Step 2
2

Add cream, olives, and chopped thyme. Boil, stirring occasionally, until sauce is thick enough to coat the back of a spoon and is reduced to about 1 1/4 cups, about 5 minutes. Add salt and pepper to taste. Cover and set aside.

Step 3
3

Rinse salmon fillet and pat dry. With tweezers, pull out pin bones. Lay fillet in a buttered 12- by 17-inch baking pan. Dot the fillet with butter, drizzle with wine, and sprinkle with tarragon. Sprinkle lightly with salt and pepper.

Step 4
4

Bake in a 400° oven until salmon is barely opaque but still moist-looking in center of thickest part (cut to test), 13 to 18 minutes. Slide salmon onto a platter.

Step 5
5

If sauce is cool, stir over medium-high heat until hot. Drizzle fish with some of the sauce; serve remaining to add to taste. Garnish fish with thyme sprigs.

Step 6
6

Wine pairing: A white with forward fruit and good acid in the finish, such as an Oregon Pinot Gris--we liked WillaKenzie and Adelsheim, both 2003--or a minerally French white Burgundy.

Oven-Baked Salmon with Picholine Olive Sauce