Oven-Baked Salmon with Picholine Olive Sauce

Oven-Baked Salmon with Picholine Olive Sauce
Photo by John Clark

Ingredients

  • 1 tablespoon chopped fresh tarragon
  • 1 cup dry vermouth
  • 1 cup whipping cream
  • 1 boned salmon fillet (3 lb.), skinned
  • Fresh thyme sprigs, rinsed
  • 1/3 cup chopped pitted picholine olives (or other mild green olives; see notes)
  • 2 cloves garlic, peeled and chopped
  • + 6 more ingredients
    • 1 shallot (2 oz.), peeled and chopped (1/3 cup)
    • Salt and fresh-ground pepper
    • 1 tablespoon butter, cut into small pieces
    • 2 teaspoons chopped fresh thyme leaves
    • ½ cup fat-skimmed chicken broth or fish stock
    • ½ cup dry white wine

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. 2. Add cream, olives, and chopped thyme. Boil, stirring occasionally, until sauce is thick enough to coat the back of a ...

View full recipe at My Recipes

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