Directions
Preheat the oven to 200 degrees. In a sauté pan just large enough to fit the fillets in a single layer, heat the wine with the shallot and thyme over medium heat. Season lightly with salt, keeping in mind that because the wine will be reduced for a sauce later, you shouldn’t add too much salt now. When the wine begins to steam,
add the salmon fillets and reduce the heat to medium low. You want to keep the temperature of the water at about 170 degrees (use an instant-read thermometer to check this). Poach until the fish is cooked all the way through, about 12 minutes. Check for doneness by gently flaking apart a small section to see if the color is consistent throughout. Remove the salmon from the wine and transfer to a plate. Keep it warm in the oven. Increase the heat under the wine to medium and reduce until only about 2 tablespoons liquid remain. Remove
from heat and discard the thyme. Add the butter and swirl the pan to incorporate it with the wine reduction as it melts. Spoon the sauce over the fillets and serve immediately. (Recipe by Chef Barton Seaver, and supplied by the Marine Stewardship Council.)
