Poached Etruscan Salmon

• olive oil↗2 tablespoons
• shallot, peeled and finely diced↗1
• garlic cloves, chopped↗2
• white wine↗1⁄2 cup
• red pepper flakes↗1⁄4 teaspoon
• seafood stock↗1 1⁄2 cups
• marinara sauce↗1 cup
• capers↗1 tablespoon
• kalamata olive, pitted and sliced↗1⁄4 cup
• fresh rosemary, chopped↗1 tablespoon
• (6 ounce) salmon fillets, skinned4
• salt and pepper, to taste

Step-by-step instructions

1. 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. 2

   Add wine and red pepper flakes; cook 3-5 mins until liquid is reduced to one-third.

3. 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. 4

   Season salmon with salt and pepper; place skinned side up, in pan.

5. 5

   Turn salmon over,; poach 5 minute Turn salmon over; poach, cover 5-7 mins, until internal temp reaches 130 degrees.

6. 6

   Remove pan from heat; let rest at least 2 minutes.