Salmon Recipes

Cooking Salmon  

Salmon Spaghetti

Asian Grilled Salmon

Salmon Burgers

Peppered Salmon

Manx Smoked Salmon

Salmon Teriyaki

Smoked Salmon Terrine
Salmon & Ginger Salad
Smoked Salmon Rice
Salmon in Cream
Smoked Salmon Kedgeree
Garlic Herb Salmon
Salmon & Sweet Potato

Seared Salmon

Spicy Salmon Broth

Salmon Tagliatelle

Italian Poached Salmon

Salmon Flan

Grilled Salmon Salsa

Marinated Salmon

Poached Salmon Salad
Salmon Fish Cakes
Grilled Salmon & Salad
Smoked Salmon Pate
Salmon Fuseli
Salmon en Croute
Salmon Tortilla Cones


Italian Poached Salmon

serves 4      time 30 mins


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


Cooking Method

1. Combine wine, tomato paste, and capers. Set aside.
2. In a skillet large enough to hold all the salmon, heat 1 tbs oil over medium high heat. Add garlic and cook until golden.
3. Add wine mixture to garlic. Reduce temperature to 145 degrees F, then keep at 145 degrees.
4. Rub salmon with remaining oil. Press seasonings into meat, then dredge all sides in flour. Set aside.
5. Heat a non stick 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 degree wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately.