Salmon Poached In Champagne With Capers Tarragon Recipes

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SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON



Salmon Poached in Champagne With Capers & Tarragon image

Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!

Provided by Rita1652

Categories     Lemon

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 502.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 34.9

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