Poached Sockeye Salmon in Champagne
Salmon Fillets poached in a Zesty, Champagne Sauce
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main,Savoury | Pan | Less than 30 minutes |
Ingredients
- 4 Alaska Sockeye Salmon fillets, thawed (King or Silver Salmon may be used instead of Sockeye Salmon)
- 2 cups champagne
- 1/4 cup fresh lime juice
- 4 slices red onion
- 1 tbsp. capers (optional)
- 4 sprigs fresh tarragon
- 1/2 cup honey Dijon mustard
- 1-1/2 tsp. fresh taragon, chopped
- salt and pepper, to taste
Method
Mix together mustard and chopped tarragon, hold aside.
Season Sockeye salmon 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.
