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Mix together mustard and chopped tarragon, hold aside. Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1
layer. Add the champagne, lime juice and just enough water to cover the fish. Remove the fish and bring the liquid to a boil. Return the salmon steaks/fillets to the pan. Top each with an onion slice,
capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer fro 6-10 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from
the liquid and place on 4 warm serving plates. Top each piece of fish with 1 oz. of the mustard mixture and serve. Makes 4 servings.
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