Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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.