Salmon Costa Brava
- 2 cups smooth marinara sauce
- 8 ounces mirepoix (Diced Vegetables)
- 2 tablespoon capers
- 3 cloves garlic, peeled, thinly sliced or minced
- 2 shallots, peeled, thinly sliced or minced
- 4 salmon fillet portions (6 oz each)
- Salt
- Pepper
- 1/2 cup Nicoise olives, pitted
- 1/2 teaspoon saffron threads
- 1.Combine marinara sauce, mirepoix, capers, garlic, and shallots in braising pan.
- 2. Season salmon with salt and pepper; add to pan. Sprinkle with olives and crumbled saffron. Bring to 170-degree simmer on MEDIUM-HIGH; cover pan. Reduce heat to MEDIUM; simmer 12-15 min, until internal temp of salmon reaches 130 degrees. Check by inserting thermometer halfway into thickest part of salmon.
- 3. Remove from heat; let salmon rest at least 2 minutes.
smooth marinara sauce, mirepoix, capers, garlic, shallots, salmon fillet, salt, pepper, nicoise olives, saffron threads
Taken from www.epicurious.com/recipes/member/views/salmon-costa-brava-1207512 (may not work)