Poached Etruscan Salmon - cooking recipe

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

Preparation

Heat basting oil in a brasing pan on medium-high. Add shallots and garlic; cook, stirring, about 1 minute, until softened but not browned.
Add wine and red pepper flakes; cook 3-5 mins until liquid is reduced to one-third.
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.
Season salmon with salt and pepper; place skinned side up, in pan.
Turn salmon over,; poach 5 minute Turn salmon over; poach, cover 5-7 mins, until internal temp reaches 130 degrees.
Remove pan from heat; let rest at least 2 minutes.