Instructions

1. 1
   Combine wine, tomato paste, and capers. Set aside.
2. 2
   In a skillet large enough to hold all the salmon, heat 1 tbsp oil over medium high heat. Add garlic and cook until golden.
3. 3
   Add wine mixture to garlic. Reduce temperature to 145°F, then keep at 145°F.
4. 4
   Rub salmon with remaining oil. Press seasonings into meat, then dredge all sides in flour. Set aside.
5. 5
   Heat a nonstick skillet over high heat. Add 2 filets, skin side up, and cook until browned on all sides. Repeat with remaining salmon.
6. 6
   Move to 145°F wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately.