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
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.