Etruscan Salmon

From Wegmans Menu magazine --this was delicious easy to make and perfect for company! We served it over white rice.

2 Tbsp Wegmans Organic Basting Oil

1 Food You Feel Good About Cleaned & Cut Peeled Shallot, finely diced (about 1 1/2 Tbsp)

2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, finely minced

1/2 cup dry white wine

1/4 tsp red pepper flakes

1 1/2 cups Food You Feel Good About Seafood Culinary Stock

1 cup Italian Classics Grandma's Pomodoro Sauce

1 Tbsp Italian Classics Nonpareil Capers, drained

1/4 cup pitted Kalamata olives (Mediterranean Bar), sliced

1 1/2 tsp chopped Food You Feel Good About Rosemary leaves

4 (about 6 oz each) Wegmans Fresh Farm-Raised Salmon Portions

Salt and pepper to taste

1. 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.
    
2. 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).
    
3. Remove pan from heat; let rest 2 min.