This week I am sharing a recipe from a restaurant that I use to enjoy often. I, took a trip down memory lane, to a favorite little Italian restaurant, Carlo’s.  Carlo’s was an intimate Italian bistro in San Rafael, CA.  It was owned by a quirky Italian couple, Carlo and Marie Avola.  The witty personalities filled the small dining room nightly, and their home-cooked Italian food kept you coming back for more;  especially this gem of a recipe Carlos Fresh Salmon.

A highlight of mine was the gently poached salmon.  Carlo poached it in sparkling wine, and it was lightly seasoned with garlic, rosemary and fresh vegetables.  It was like butter, melting on your tongue with each bite.  This recipe is perfect for a romantic evening at home or even as a bridal luncheon.


 

Carlos Fresh Salmon

Ingredients:

  • 2 large cloves garlic, thinly sliced
  • 2 pounds fresh salmon filets, skinned
  • 2 whole lemons
  • 1 bottle (750 milliliters) sparkling wine
  • 2 tablespoons olive oil
  • 2 teaspoons rosemary leaves
  • 1 teaspoon black pepper
  • ½ teaspoon white pepper
  • 2 carrots, peeled and sliced very thin
  • 1 celery stalk, sliced very thin

How To:

  1. Clean the salmon, remove any bones.
  2. Grate the outside of the lemons, and set the zest aside.
  3. Put the olive oil into a large frying pan, and place the salmon filets on top of the oil. Sprinkle the peppers over the top of the salmon. Place the celery, carrots, garlic and rosemary around the salmon. Pour enough of the sparkling wine to cover the top of the salmon and vegetables. Place a lid on the pan. Turn heat up to high and cook for 5 minutes.
  4. After 5 minutes, remove the cover and stir the vegetables around the pan. Pour more of the sparkling wine into the pan, just enough to cover the salmon. Cover. Keep the pan over the heat and when the sauce is greatly reduced, the salmon is ready; about 10 minutes.
  5. Serve the salmon with the vegetables and sauce on the side of the salmon.
  6. Cover the salmon filets with the freshly grated lemon rind just before serving.

 

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