1⁄4 Cup (4 tbs), pitted and sliced (Mediterranean Bar)
1 1⁄2 Teaspoon
24 Ounce, skinned (About 4 Pieces)
Heat basting oil in braising pan on MEDIUM-HIGH. Add shallots and garlic; cook, stirring, about 1 min, until soft but not browned. Add wine and red pepper flakes; cook 3-5 min until liquid is reduced to one-third. Add seafood stock, marinara sauce, capers, olives, and rosemary; heat to 170-degree simmer. Reduce heat to MEDIUM-LOW; simmer 5 min to combine flavors.
Season salmon with salt and pepper; place, skinned side up, in pan. Return to 170 degree simmer. Cover; poach 5 min. Turn salmon over; poach, covered, 5-7 min, until internal temp reaches 130 degrees. (Check by inserting thermometer into thickest part of salmon.)
Remove pan from heat; let rest at least 2 min.
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This video will help you to learn how to poach your Salmon or any other similar fish the correct way to retain its texture as well as flavor the flesh well. The 4 step technique shown by chef makes the learning even more simple, watch and follow for a perfect poached salmon.