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. ---------------------------------------------------------------------------
Nutrition
Ingredients
