Salmon Filets Poached in Tomato and Olive Sauce

Methods/Steps

1. Heat the oil in a braising pan over medium heat. Add the shallots and garlic and cook, stirring, about 1 minute, until soft but not browned. Add the wine, thyme, and crushed red pepper and cook until the liquid is reduced by 2/3, to about 2 1/2 tablespoons, 3-5 minutes.

2. Add the diluted Glace de Fruits de Mer Gold®, marinara sauce, capers, olives, and rosemary and bring to a simmer. Reduce the heat to medium-low and simmer 5 minutes to combine flavors.

3. Season the salmon fillets with salt and pepper and place them, skinned side up, in the pan. Return the liquid to a simmer,  cover the pan, and cook for 5 minutes. Turn the salmon over and cook another 5-7 minutes, until internal temperature reaches 130 degrees (check by inserting thermometer into the thickest part of the salmon). Remove the pan from heat and let the salmon rest at least 2 minutes in the poaching liquid.  Serve with the poaching liquid spooned over the fillets.