Italian Poached Salmon
Source and licence
"Italian Poached Salmon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Italian_Poached_Salmon, revision 4508149), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Italian_Poached_Salmon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4508149
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Combine wine, tomato paste, and capers. Set aside.
- In a skillet large enough to hold all the salmon, heat 1 tbsp oil over medium high heat. Add garlic and cook until golden.
- Add wine mixture to garlic. Reduce temperature to 145°F, then keep at 145°F.
- Rub salmon with remaining oil. Press seasonings into meat, then dredge all sides in flour. Set aside.
- Heat a nonstick skillet over high heat. Add 2 filets, skin side up, and cook until browned on all sides. Repeat with remaining salmon.
- Move to 145°F wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately.