Ingredients
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4 (6-ounce) skinless salmon fillets
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1 1/2 teaspoons fine sea salt, plus more to taste
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3/4 teaspoon black pepper
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2 tablespoons extra-virgin olive oil
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6 tablespoons unsalted butter (3 ounces), divided
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1 lemon, thinly sliced crosswise
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1/2 cup thinly sliced leeks or shallot
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6 thyme sprigs, plus additional thyme leaves for garnish
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1/2 cup (4 ounces) dry white wine
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1 cup halved cherry tomatoes
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Salad and cooked rice, for serving
Directions
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Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle; fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet; trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.
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Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices; cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet; stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet; top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.
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Carefully remove skillet from oven. Remove cartouche; transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium; bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter; cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.
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Discard parchment cartouche; divide salad and rice among 4 plates; top rice with fillets. Spoon sauce over fillets; garnish with thyme leaves. Serve immediately.
![How to make slow poached salmon with leek beurre blanc](https://www.foodandwine.com/thmb/y21xHYRJw5vEW34-05IoAJatioU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/shallow-poached-salmon-with-leek-beurre-blanc-XL-RECIPE0421-e58e53641adf483598126fa062ee6839.jpg)
Wine
Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.