Oven-Baked Salmon With Picholine Olive Sauce Recipe

Name: Oven-Baked Salmon With Picholine Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 spoon and is reduced to about 1 1/4 cups, about 5 minutes. Add salt and pepper to taste. Cover and set aside.
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.
4
Bake in a 400u00b0 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.
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.
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.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Oven-Baked Salmon With Picholine Olive Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Baked Salmon With Picholine Olive Sauce

How did you like this recipe?

Frequently Asked Questions