Shallow-Poached Salmon with Leek Beurre Blanc

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

4 (6-ounce) skinless salmon fillets

1.50 teaspoons fine sea salt, plus more to taste

¾ teaspoon black pepper

2 tablespoons extra-virgin olive oil

6 tablespoons unsalted butter (3 ounces), divided

1 lemon, thinly sliced crosswise

.50 cup thinly sliced leeks or shallot

6 thyme sprigs, plus additional thyme leaves for garnish

.50 cup (4 ounces) dry white wine

1 cup halved cherry tomatoes

Salad and cooked rice, for serving

Directions at foodandwine.com

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