Oven-Baked Salmon with Picholine Olive Sauce Recipe – Sunset Magazine

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