The recipe (and the photo above) come directly from the Wegmans website, which I have found to be a very reliable recipe source. If you're not watching your carbs, serve with bread or a little pasta or rice to soak up the scrumptious sauce.
BTW, as far as using a "braising pan:" a 4- or 5-quart straight-sided skillet with a lid that holds the fish without crowding or a Dutch oven would do the trick.
Poached Etruscan Salmon
Serves: 4
Active Time: 15 mins
Total Time: 30 mins
Ingredients
2 Tbsp Wegmans Basting Oil
1 1/2 Tablespoons finely diced shallot
2 cloves garlic, minced
1/2 cup dry white wine
1/4 tsp crushed red pepper
1 1/2 cups Kitchen Basics Seafood Stock
1 cup Italian Classics Grandma's Pomodoro Sauce
1 Tbsp capers, drained
1/4 cup pitted kalamata olives, sliced
1 1/2 tsp chopped fresh rosemary
4 salmon fillets (about 6 oz each), skinned
Salt and pepper
Directions
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 crushed red pepper; cook 3-5 min until liquid is reduced to one-third. Add seafood stock, pomodoro 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.
Calories: 480
Nutrition Info: Each serving (1 salmon portion , 3/4 cup sauce) contains 480 calories, 8 g carbohydrate, (2 g fiber), 41 g protein, 27 g fat, (4 g saturated fat), 110 mg cholesterol, 1750 mg omega-3 fats, and 730 mg sodium.
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