Poached Etruscan Salmon or Cod

Ready In: 30 mins Prep: 15 mins Servings: 4

This amazing Poached Etruscan Salmon or Cod dinner had one of us licking her plate clean (I’m not going to say which one), while the other two family members were showering her with compliments about the meal. Picky Teenage Son was at work, which was just as well as he does not enjoy seafood

Poached Etruscan Salmon or Cod Ingredients

2 Tbsp Wegmans Basting Oil
1 1/2 Tbsp peeled, finely diced shallots
2 cloves Wegmans Peeled Garlic, finely minced
1/2 cup dry white wine (Vermouth)
1/4 tsp red pepper flakes
1 1/2 cups Wegmans Seafood Culinary Stock (or your favorite or clam juice)
1 cup Italian Classics Grandma’s Pomodoro Sauce (or your favorite)
1 Tbsp Italian Classics Nonpareil Capers, drained
1/4 cup Wegmans Pitted Kalamata Olives (Cheese Shop), sliced
1 1/2 tsp chopped Wegmans Organic Rosemary leaves
4 (6 oz each) Wegmans Fresh Skinless Atlantic Salmon (or Cod) Portions
Salt and pepper to taste

Poached Etruscan Salmon or Cod Directions

Heat basting oil in braising pan on MED-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, sauce, capers, olives, and rosemary; heat to simmer. Reduce heat to MED-LOW; simmer 5 min to combine flavors.
Season salmon with salt and pepper; place skinned-side up in pan. Return to simmer; cover, cook 5 min. Turn salmon over; cook, covered, 5-7 min, until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of salmon).
Remove pan from heat; let rest 2 min.