Poached Etruscan Salmon

• 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

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.

olive oil, shallot, garlic, white wine, red pepper, seafood stock, marinara sauce, capers, kalamata olive, fresh rosemary, salmon, salt

Taken from www.food.com/recipe/poached-etruscan-salmon-277195 (may not work)