Salmon Poached in Champagne With Capers & Tarragon

Recipe by Rita1652
READY IN: 21mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place salmon in a shallow pan large enough to hold in a single layer.
  • Add champagne, lemon juice, zest and enough water to just cover fillets.
  • Remove fish and bring poaching liquid to a boil.
  • 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.
  • Fish is done when flesh is opaque and flakes easily with a fork.
  • Remove fish from liquid, along with onions, capers, olives, and tarragon.
  • Drain well and serve immediately.
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