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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from Wegman's menu magazine Ingredients:
2 tablespoons olive oil |
1 shallot, peeled and finely diced |
2 garlic cloves, chopped |
1/2 cup white wine |
1/4 teaspoon red pepper flakes |
1 1/2 cups seafood stock |
1 cup marinara sauce |
1 tablespoon capers |
1/4 cup kalamata olive, pitted and sliced |
1 tablespoon fresh rosemary, chopped |
4 (6 ounce) salmon fillets, skinned |
salt and pepper, to taste |
Directions:
1. Heat basting oil in a brasing pan on medium-high. Add shallots and garlic; cook, stirring, about 1 minute, until softened but not browned.
2. Add wine and red pepper flakes; cook 3-5 mins until liquid is reduced to one-third.
3. Add seafood stock, marinara sauce, capers, olives, and rosemary; heat to 170 degrees simmer. Reduce heat to medium-low; simmer 5 min to combine flavors.
4. Season salmon with salt and pepper; place skinned side up, in pan.
5. Turn salmon over,; poach 5 minute Turn salmon over; poach, cover 5-7 mins, until internal temp reaches 130 degrees.
6. Remove pan from heat; let rest at least 2 minutes.
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