RCI-SF.001.0034.001

Italian Poached Salmon

Name: Italian Poached Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 unit (6-ounce) salmon filets (pin bones removed); 3/4 cup red wine; 1/4 cup tomato paste; 1 unit tbs capers (finely chopped); 1 unit Salt and freshly ground black pepper; 1 unit Flour; 2 unit tbs olive oil; 1 unit tbs minced garlic; 1 tsp fresh rosemary; 2 tsp fresh thyme; 1 unit tbs lemon pepper

Italian Poached Salmon from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(6-ounce) salmon filets
pin bones removed
4 unit
red wine
3/4 cup
tomato paste
1/4 cup
tbs capers
finely chopped
1 unit
Salt and freshly ground black pepper
1 unit
Flour
1 unit
tbs olive oil
2 unit
tbs minced garlic
1 unit
fresh rosemary
1 tsp
fresh thyme
2 tsp
tbs lemon pepper
1 unit

Method

Combine wine, tomato paste, and capers. Set aside.

In a skillet large enough to hold all the salmon, heat 1 tbs oil over medium high heat. Add garlic and cook until golden.

Add wine mixture to garlic. Reduce temperature to 145 degrees F, then keep at 145 degrees.

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 degree wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately.

Italian Poached Salmon

Ingredients

Method

What Makes This Variant Distinct