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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Gentle poaching creates a moist and flavorful salmon. These flavors are a winning combination. Finishing it in the oven creates a nice texture on the top of the salmon. The shallots and lemon become deeply infused with wine and garlic. Feel free to make this a day ahead of serving and rewarm or serve at room temperature.
4 (6-ounce) skinless salmon fillets
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons Gefen Olive Oil
4 tablespoons unsalted margarine
2 shallots, thinly sliced
4 cloves garlic, such as Mr. Dipz Peeled Garlic, thinly sliced
1 lemon, thinly sliced crosswise
4 thyme sprigs, plus additional thyme leaves for garnish
2/3 cup dry white wine, such as Baron Herzog Late Harvest Chenin Blanc
1 cup cherry tomatoes, halved
Preheat the oven to 450 degrees Fahrenheit. Sprinkle fish evenly with salt and pepper.
Heat oil and margarine in a 12-inch ovenproof skillet over medium-high heat. When margarine has melted, add shallots and garlic and cook for about four minutes, or until shallots are softened. Add lemon slices and cook for about one minute. Flip lemon slices. Add thyme sprigs and wine to the skillet and bring to a boil. Turn down to simmer and gently place salmon in cooking liquid. Poach for about six minutes. Add tomatoes and place the skillet on the top rack of the oven. Roast until the fish is lightly browned on top and flaky, about four minutes.
Before serving, remove fish from liquid. Heat the cooking liquid with the shallots, lemon, and garlic over medium-high heat and cook for a few minutes until slightly reduced. Add kosher salt and pepper to taste (about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper).
Serve fish warm or at room temperature, with shallots, lemon, and garlic and sauce.
Photography and Styling by Chay Berger
Table Setting by Chanie Weinberg
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