Oven-Baked Salmon With Picholine Olive Sauce

By Sunset
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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

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