Italian Poached Salmon

Ingredients

• 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

Steps

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.

More recipes with salmon, wine, tomato paste, capers, flour, garlic, rosemary, thyme or lemon pepper

Adapted from “Italian Poached Salmon” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.