Oven-Baked Salmon with Picholine Olive Sauce

Name: Oven-Baked Salmon with Picholine Olive Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter, cut into small pieces; 237 milliliters dry vermouth; 118 milliliters dry white wine; 118 milliliters fat-skimmed chicken broth or fish stock; 1 Tbsp chopped fresh tarragon; 2 teaspoons chopped fresh thyme leaves; 2 cloves garlic, peeled and chopped; 6 servings Salt and fresh-ground pepper; 79 milliliters chopped pitted picholine olives (or other mild green olives; see notes); 1 kilograms boned salmon fillet , skinned; 57 grams shallot , peeled and chopped (1/3 cup); 1 sprig Fresh thyme , rinsed; 237 milliliters whipping cream

Oven-Baked Salmon with Picholine Olive Sauce is a gluten free, primal, and pescatarian main course. This recipe serves 6. One serving contains 551 calories, 47g of protein, and 32g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, salt and fresh-ground pepper, whipping cream, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Vermouth

Shallot

Garlic

Equipment you will use

Frying Pan

Add broth and bring to a boil again.

Ingredients you will need

Broth

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.

Ingredients you will need

Olives

Cream

Sauce

Thyme

Add salt and pepper to taste. Cover and set aside.

Ingredients you will need

Salt And Pepper

Rinse salmon fillet and pat dry. With tweezers, pull out pin bones.

Ingredients you will need

Salmon Fillets

Lay fillet in a buttered 12- by 17-inch baking pan. Dot the fillet with butter, drizzle with wine, and sprinkle with tarragon.

Ingredients you will need

Tarragon

Butter

Wine

Equipment you will use

Baking Pan

Sprinkle lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Salmon

Equipment you will use

Oven

If sauce is cool, stir over medium-high heat until hot.

Ingredients you will need

Sauce

Drizzle fish with some of the sauce; serve remaining to add to taste.

Ingredients you will need

Sauce

Fish

Garnish fish with thyme sprigs.

Ingredients you will need

Fresh Thyme

Fish

Wine pairing: A white with forward fruit and good acid in the finish, such as an Oregon Pinot Gris--we liked Willa

Ingredients you will need

Pinot Gris

Fruit

Wine

Kenzie and Adelsheim, both 2003--or a minerally French white Burgundy.

Ingredients you will need

White Burgundy

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

1Tbsp

butter, cut into small pieces 237milliliters

dry vermouth 118milliliters

dry white wine 118milliliters

fat-skimmed chicken broth or fish stock 1Tbsp

chopped fresh tarragon 2teaspoons

chopped fresh thyme leaves 2cloves

garlic, peeled and chopped 6servings

Salt and fresh-ground pepper 79milliliters

chopped pitted picholine olives (or other mild green olives; see notes)1kilograms

boned salmon fillet , skinned 57grams

shallot , peeled and chopped (1/3 cup)1sprig

Fresh thyme , rinsed 237milliliters

whipping cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.