Salmon Poached in Champagne With Capers & Tarragon |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish! Ingredients:
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.
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