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1
Sprinkle the salmon fillet with 1 teaspoon of salt.
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2
Cover the salmon and refrigerate for 1 1/2 hours.
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3
Cut the fish crosswise into 8 even slices about 3/4 inch thick.
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4
Lay 2 of the salmon slices on their sides, matching the wide inner section with the thin belly section so they fit together.
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5
Tie the pieces together with kitchen string around the circumference to hold them together.
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6
Repeat with the remaining salmon pieces; cover and refrigerate.
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7
Preheat the oven to 375.
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8
In a small baking dish, drizzle the chicken and garlic cloves with oil.
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9
Season with salt and pepper, cover with foil and bake for 30 minutes, or until the garlic is softened.
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10
Reduce the oven temperature to 325.
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11
In a medium saucepan, heat the olive oil.
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12
Add the salmon bones, season with salt and pepper and cook over moderate heat, stirring, until the bones turn opaque, about 4 minutes.
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13
Add the roasted chicken and garlic with any accumulated juices, then pour in the stock.
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14
Bring to a boil.
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15
Simmer over low heat, skimming until reduced by half, about 40 minutes.
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16
Strain the reduction.
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17
In a small saucepan, melt 2 tablespoons of the butter.
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18
Add the shallot and white peppercorns and cook over low heat until softened, about 5 minutes.
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19
Add the white wine, vinegar and tarragon sprig and boil over moderate heat until almost evaporated, about 12 minutes.
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20
Add the reduction and simmer over low heat until reduced to 2/3 cup, about 10 minutes; let the sauce stand off the heat for 1 minute.
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21
In a small skillet, melt the remaining 2 tablespoons of butter until nutty brown.
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22
Whisk the brown butter into the reduced sauce, season with salt and pepper and stir in the chopped tarragon.
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23
Set an 18-by-12-inch piece of parchment paper on a rimmed baking sheet and arrange the salmon on the paper.
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24
Cover with another 18-by-12-inch piece of parchment, fold the ends neatly under on all sides and press well to seal.
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25
Bake for about 12 minutes, or until the salmon is barely cooked through.
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26
Reheat the tarragon sauce over moderate heat, whisking constantly; do not boil.
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27
Set each salmon fillet on a plate, spoon the sauce on top and serve.
