Wegmans Executive Chef Scott Bova shows you how to make this restaurant style salmon at home with ease.
There is no simpler way to cook fish than poaching. This recipe "ticks all the right boxes" because fish that is poached retains flavor, form and nutrition. This recipe, however, adds delicious little extras in the savory and spices department so the salmon is good for you but definitely not boring! What more can you ask? A recipe that anyone can put on the table to feed the family well, but compliments to the cook will follow! Overall this recipe is for any occasion, can be enjoyed as a daily/weekend meal or to make a great impression with your guests.
2 Tablespoon (Wegmans)
1 1⁄2 Tablespoon, finely chopped (Food You Feel Good About)
2 Clove (10 gm), finely chopped (Food You Feel Good About)
Dry white wine
1⁄2 Cup (8 tbs)
Crushed red pepper flakes
1 1⁄2 Cup (24 tbs) (Kitchen Basics)
Italian tomato sauce
1 Cup (16 tbs) (Italian Classics Grandma's Pomodoro Sauce)
1. Heat the basting oil in braising pan on medium-high. Add shallots and garlic and cook, stirring, about 1 minute or until soft but not browned.
2. Add wine and crushed red pepper and cook 3-5 minutes or until liquid is reduced to one-third.
3. Next pour in the seafood stock and the pomodoro sauce. Add capers, olives, and rosemary. Heat to 170-degree simmer.
4. Reduce heat to medium low and simmer 5 minutes to combine flavors.
5. Season salmon with salt and pepper and place, skinned side up, in pan.
6. Return to 170 degree simmer. Cover pan and poach 5 minutes. Then turn salmon over and poach, covered another 5-7 minutes, until internal temp reaches 130 degrees (check by inserting thermometer into thickest part of salmon).
7. Remove pan from heat; let rest at least 2 minutes.
8. Serve the Poached Etruscan Salmon with the sauce spooned on top. Accompany with a side or stir fried greens or poached veggies.