Easy Poached Salmon in Tomato Wine Sauce
Poaching salmon is a super easy, and this 20-minute dinner comes out with big flavor every time thanks to its Mediterranean flare!
Servings: 4 people
Ingredients
- 1.5 LBS salmon, cut into four equal fillets I highly recommend a more fatty and tender salmon, like Faroe Island (chinook/king)
- Sea salt + cracked black pepper, to taste
- 1 TBSP olive oil
- 1 cup shaved or thinly sliced red onion, preferably using a mandolin
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup marinara
- 1/4 cup red wine I like to use Cabernet Sauvignon
- 1/2 cup kalamata olives
- 1/4 cup roughly chopped or ribboned basil leaves, + more for garnish
Instructions
- Heat the olive oil over medium heat in a sauté pan.
- Transfer the onions and tomatoes to the pan and sprinkle with a bit of salt and pepper. Let them simmer for about 5 minutes, or until the tomatoes start to soften and burst. (You can press on the tomatoes lightly with your spatula to help them burst.)
- Stir in the garlic; simmer for another 30 seconds.
- Now pour the broth into the pan, followed by the marinara and red wine; stir in the olives and the basil.
- Nestle the salmon fillets into the sauce. Once the sauce reaches a simmer, bring the heat to medium-low and cover.
- Leave the salmon fillets to simmer (don't let the liquid come to a boil) for 6-9 minutes, or until the fillets reach an internal temperature of 140º F. Occasionally spoon some of the sauce over the fillets as they cook to baste them.
- When the salmon is ready, garnish with some extra basil and serve.