Italian Poached Salmon

Ingredients

• 680 gSalmon
• 180 mlWine
• 60 gTomato paste
• 10 gCapers
• 6 gSalt
• 1.5 gPepper
• 50 gFlour
• 30 mlOlive oil
• 15 gGarlic
• 1 gRosemary
• 2 gThyme
• 8 gLemon pepper

Instructions

1. 1

   Prepare

   • Whisk together wine, tomato paste and finely chopped capers in a bowl and set aside.
   • Pat the salmon fillets dry.
2. 2

   Sauté the aromatics

   • Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat.
   • Add the minced garlic and sauté until golden (do not burn).
   • Add the wine–tomato–caper mixture and bring briefly to a simmer, then reduce heat so the liquid barely simmers (aim for about 63 °C / 145 °F).
3. 3

   Season and sear the salmon

   • Rub the remaining 1 tbsp (15 ml) olive oil over the fillets.
   • Press salt, freshly ground black pepper and lemon pepper into the fish.
   • Dredge all sides lightly in flour and shake off excess.
   • Heat a nonstick pan over high heat and sear 2 fillets, skin-side up, until browned on all sides. Repeat with remaining fillets.
4. 4

   Poach and finish

   • Transfer seared fillets gently into the simmering wine mixture (keep very low heat around 63 °C / 145 °F).
   • Cook until the fish is pink throughout and flakes easily with a fork (a few minutes, depending on thickness).
   • Serve immediately with the sauce.