Ingredients
2 cups smooth marinara sauce
8 ounces mirepoix (Diced Vegetables)
2 tablespoon capers
3 cloves garlic, peeled, thinly sliced or minced
2 shallots, peeled, thinly sliced or minced
4 salmon fillet portions (6 oz each)
Salt
Pepper
1/2 cup Nicoise olives, pitted
1/2 teaspoon saffron threads
Preparation
1.Combine marinara sauce, mirepoix, capers, garlic, and shallots in braising pan.
Season salmon with salt and pepper; add to pan. Sprinkle with olives and crumbled saffron. Bring to 170-degree simmer on MEDIUM-HIGH; cover pan. Reduce heat to MEDIUM; simmer 12-15 min, until internal temp of salmon reaches 130 degrees. Check by inserting thermometer halfway into thickest part of salmon.
Remove from heat; let salmon rest at least 2 minutes.
