NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- salmon, fillets; 24 ounces; pin bones removed4
- red wine3/4 cup
- tomato paste1/4 cup
- capers, finely chopped1 tbsp
- salt
- black pepper, freshly ground
- flour
- olive oil2 tbsp
- minced garlic1 tbsp
- rosemary, fresh1 tsp
- fresh thyme2 tsp
- lemon pepper1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
