Cookbook:Italian Poached Salmon

Cookbook | Ingredients | Recipes

IngredientsEdit

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˚F, then keep at 145˚.
  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˚ wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately.