Salmon Recipes
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4 (6-ounce) salmon filets, pin bones removed |
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3/4 cup red wine |
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1/4 cup tomato paste |
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1 tbs capers, finely chopped |
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Salt and freshly ground black pepper |
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Flour |
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2 tbs olive oil |
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1 tbs minced garlic |
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1 tsp fresh rosemary |
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2 tsp fresh thyme |
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1 tbs lemon pepper |
Cooking Method
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1. Combine wine, tomato paste, and capers. Set
aside. |
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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. |
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3. Add wine mixture to garlic. Reduce temperature to
145 degrees F, then keep at 145 degrees. |
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4. Rub salmon with remaining oil. Press seasonings
into meat, then dredge all sides in flour. Set
aside. |
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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. |
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6. Move to 145 degree wine mixture, then cook until
fish is pink throughout and flakes easily when
tested with a fork. Serve immediately. |
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