Salmon Poached in Champagne with Capers & Tarragon
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
salmon fillets
|
|
| 2 | cups |
champagne
|
*
|
| ¼ | cup |
lemon juice
fresh squeezed |
|
| ½ | each |
yellow onion
sliced |
*
|
| 1 | tablespoon |
capers
|
|
| 4 | each |
tarragon sprigs
5 inches |
* |
| 1 | x |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
salmon fillets
|
|
| 473 | ml |
champagne
|
*
|
| 59 | ml |
lemon juice
fresh squeezed |
|
| 0.5 | each |
yellow onion
sliced |
*
|
| 15 | ml |
capers
|
|
| 4 | each |
tarragon sprigs
5 inches |
* |
| 1 | x |
black pepper
ground |
*
|
Directions
Rinse the fillets and place in a shallow pan large enough to hold them in one layer.
Add the champagne, lemon juice, and enough water to just cover the fillets.
Remove the fish and bring poaching liquid to a boil.
Lay the fish back in the pan in a single layer and top with the onion slices, capers, tarragon, and pepper.
Reduce heat to low, cover, and simmer 4 to 6 minutes, depending on the thickness of the fish.
Fish is done when mostly opaque but still barely transparent at the very center.
Remove fish from the liquid, along with onions, capers, and tarragon.
Drain well and serve immediately on warmed plates.
