Salmon Poached in Champagne with Capers & Tarragon
4 (6-oz.) salmon fillets
2 cups champagne
1/4 cup fresh lemon juice
1/2 medium onion, peeled and thinly sliced
1 tablespoon Capers
4 (5-in.) fresh tarragon sprigs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place salmon in a shallow pan large enough to hold in a single layer. Add champagne,
lemon juice and enough water to just cover fillets. Remove fish and bring poaching
liquid to a boil. Lay fish back in pan and top with onion slices, capers, tarragon,
salt and pepper. Reduce heat until liquid is at a 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
and tarragon. Drain well and serve immediately on warmed plates. Serving Size:
4.