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Italian Poached Salmon Recipe

Italy

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

Procedure

  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.

Adapted from Wikibooks Cookbook · Cookbook:Italian Poached Salmon, CC BY-SA 3.0.