Salmon Poached in Champagne With Capers & Tarragon

READY IN: 21mins
Recipe by Rita1652

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

Top Review by Thorsten

This is not only healthy, it is delicious. All ingredients here have only one aim to ease out the delicate flavors of the poached salmon. Fabulous. The salmon is firm, but at the same time smooth and moist (as it should be). It easily flakes and melts in your mouth. The taste is pure salmon. I followed the directions and the salmon came out perfectly. This recipe will be kept in my cookbook for fast, easy and tasty fish dishes.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a