Last modified on 27 July 2014, at 17:29

Cookbook:Italian Poached Salmon

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 4 (6-ounce) salmon filets, pin bones removed
  • 3/4 cup red wine
  • 1/4 cup tomato paste
  • 1 tbs capers, finely chopped
  • Salt and freshly ground black pepper
  • Flour
  • 2 tbs olive oil
  • 1 tbs minced garlic
  • 1 tsp fresh rosemary
  • 2 tsp fresh thyme
  • 1 tbs lemon pepper

ProcedureEdit

  1. Combine wine, tomato paste, and capers. Set aside.
  2. In a skillet large enough to hold all the salmon, heat 1 tbs oil over medium high heat. Add garlic and cook until golden.
  3. Add wine mixture to garlic. Reduce temperature to 145 degrees F, then keep at 145 degrees.
  4. Rub salmon with remaining oil. Press seasonings into meat, then dredge all sides in flour. Set aside.
  5. Heat a nonstick skillet over high heat. Add 2 filets, skin side up, and cook until browned on all sides. Repeat with remaining salmon.
  6. Move to 145 degree wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately.