Cookbook: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

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.