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Salmon Filets Poached in Tomato and Olive Sauce

A traditional Italian way of cooking fish--simmer it in a flavorful tomato sauce studded with olives and capers and scented with white wine and rosemary--and don't forget the garlic! Delizioso!


  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 3 teaspoons Glace de Fruits de Mer Gold® or 2 teaspoons Fumet de Poisson Gold® dissolved in 1 1/2 cups hot water
  • 1 cup marinara sauce
  • 1 tablespoon capers, drained
  • 1/4 cup pitted Kalamata olives, roughly chopped
  • 1 1/2 teaspoons chopped fresh rosemary
  • 4 salmon fillets (about 6 ounces each), skinned
  • Salt and ground black pepper


  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.

Additional Tips

Wine Pairing: Pinot Noir or dry Rosé.

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Classic French Stocks and Sauces