Italian Poached Salmon
Italian poached salmon finishes in a winey tomato and caper sauce built on garlic cooked until golden. The filets are rubbed with rosemary, thyme and lemon pepper, floured, and browned in a hot pan first, which gives the surface some color and helps the coating cling. They then finish gently in the sauce held at 145°F, so the flesh stays pink and flaky while the pan liquid turns into something worth spooning over the plate.
Instructions
Stir the red wine, tomato paste and chopped capers together in a bowl and set the mixture aside.
Heat 1 tbsp of the olive oil in a skillet large enough to hold all the salmon, over medium high heat. Add the garlic and cook until it turns golden.
Pour the wine mixture into the garlic. Lower the heat until the liquid sits at 145°F, and keep it there.
Rub the salmon with the remaining oil. Press the salt, pepper, rosemary, thyme and lemon pepper into the flesh, then dredge every side of each filet in flour and set them aside.
Heat a nonstick skillet over high heat. Put in 2 filets skin side up and cook until browned on all sides, then repeat with the other two.
Transfer the browned salmon to the wine mixture at 145°F. Cook until the fish is pink throughout and flakes easily when tested with a fork, then serve right away.
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