Cookbook:Italian Poached Salmon

Italian Poached Salmon
Category	Fish recipes
Difficulty

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• 4 ea. (24 ounces) salmon filets, pin bones removed
• ¾ cup red wine
• ¼ cup tomato paste
• 1 tbsp capers, finely chopped
• Salt
• Freshly-ground black pepper
• Flour
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp fresh rosemary
• 2 tsp fresh thyme
• 1 tbsp lemon pepper

1. Combine wine, tomato paste, and capers. Set aside.
2. In a skillet large enough to hold all the salmon, heat 1 tbsp 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°F.
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°F wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately.