Salmon Poached In Champagne With Capers & Tarragon

1. 1

   Place salmon in a shallow pan large enough to hold in a single layer.

2. 2

   Add champagne, lemon juice, zest and enough water to just cover fillets.

3. 3

   Remove fish and bring poaching liquid to a boil.

4. 4

   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.

5. 5

   Fish is done when flesh is opaque and flakes easily with a fork.

6. 6

   Remove fish from liquid, along with onions, capers, olives, and tarragon.

7. 7

   Drain well and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.