Salmon Poached in Champagne With Capers & Tarragon

Rita~'s Note:

Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!

• Total Time: 21 mins
• Prep Time: 15 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 4 (6 ounce) salmon fillets
• 2 cups champagne
• 1/4 cup fresh lemon juice
• 1 lemon zest
• 1/2 medium onion, peeled and thinly sliced
• 1 tablespoon capers
• 1 tablespoon sliced olive
• 4 (5 inch) fresh tarragon sprigs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Place salmon in a shallow pan large enough to hold in a single layer.
2. Add champagne, lemon juice, zest and enough water to just cover fillets.
3. Remove fish and bring poaching liquid to a boil.
4. Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
5. Fish is done when flesh is opaque and flakes easily with a fork.
6. Remove fish from liquid, along with onions, capers, olives, and tarragon.
7. Drain well and serve immediately.

Reviews

[bigbadbrenda]

mmm good I really did enjoy this. Very light tasting Made for ZWT4 for the chic chefs

[MA HIKER]

A nice way to cook salmon. I usually bake or grill - so poaching is new to me. This was a nice liquid to use - added subtle flavor to the fish. Thanks! ZWT 3