Champagne-Poached Salmon with Capers & Tarragon
Yum! Salmon is poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!
- 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
Adapted from food.com
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.