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Champagne Poached Alaska Salmon
INGREDIENTS
4 Alaska salmon steaks or fillets, 6 to 8 ounces each, skin and bones removed
2 cups champagne
1/4 cup fresh lime juice
4 slices red onion
1 tablespoon capers, optional
4 sprigs fresh tarragon
1/2 cup Honey-Dijon mustard
1-1/2 teaspoons fresh taragon, chopped
Salt and pepper, to taste
Mix together mustard and chopped tarragon, set 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 to the pan. Top each with a 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 to 10 minutes, depending on the thickness of the salmon.
Remove salmon from the liquid and place on 4 warm serving plates. Top each piece of fish with 1-ounce of the mustard mixture and serve.
Makes 4 servings