Salmon Poached In Champagne With Capers Tarragon

Nutrition

Ingredients

Directions

1. 1

   Place salmon in a shallow pan large enough to hold in a single layer

2. 2

   Add champagne , lemon juice , zest and enough water to just cover fillets

3. 3

   Remove fish and bring poaching liquid to a boil

4. 4

   Lay fish skin sides down back in pan and top with onion slices , capers , olives , tarragon , salt and pepper

5. 5

   Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes , depending on thickness of the fish

6. 6

   Fish is done when flesh is opaque and flakes easily with a fork

7. 7

   Remove fish from liquid , along with onions , capers , olives , and tarragon

8. 8

   Drain well and serve immediately