{"id":21998,"date":"1988-06-17T15:55:17","date_gmt":"1988-06-17T22:55:17","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=21998"},"modified":"2017-03-28T15:56:00","modified_gmt":"2017-03-28T22:56:00","slug":"oven-baked-salmon-with-picholine-olive-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=21998","title":{"rendered":"Oven-Baked Salmon with Picholine Olive Sauce"},"content":{"rendered":"

\"\"<\/a>2 cloves garlic, peeled and chopped
\n1 shallot (2 oz.), peeled and chopped (1\/3 C.)
\n1 C. dry vermouth
\n1\/2 C. fat-skimmed chicken broth or fish stock
\n1 C. whipping cream
\n1\/3 C. chopped pitted picholine olives (or other mild green olives; see notes)
\n2 tsp. chopped fresh thyme leaves
\nSalt and fresh-ground pepper
\n1 boned salmon fillet (3 lb.), skinned
\n1 T. butter, cut into small pieces
\n1\/2 C. dry white wine
\n1 T. chopped fresh tarragon
\nFresh thyme sprigs, rinsed<\/p>\n

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. 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 C., about 5 minutes. Add salt and pepper to taste. Cover and set aside. 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. Bake in a 400\u00c2\u00b0 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. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-21998","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21998"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21998\/revisions"}],"predecessor-version":[{"id":22000,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21998\/revisions\/22000"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}