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.