• Step 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.

• Step 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).

• Step 3

  Remove pan from heat; let rest 2 min.

Note: When servings & ingredients are modified, nutrition & directions may vary.