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Champagne Poached Alaska Salmon

Champagne Poached Alaska Salmon

Preparation Time:
Cook time:
Yield: 4 servings


2 lbs Salmon Steaks or Fillets
2 cups Champagne
1/4 cup fresh Lime Juice
4 slices Red Onion
1 Tbsp Capers
4 sprigs fresh Tarragon
1/2 cup Honey Dijon Mustard
1 1/2 tsp Fresh Tarragon, chopped
Salt & Pepper, to taste


Mix together mustard and chopped tarragon, hold aside. Season 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 for 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.

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