Salmon Poached In Champagne With Capers

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Salmon fillets
2 cups	474ml	Champagne
1/4 cup	59ml	Fresh-squeezed lemon juice
1/2 cup	31g / 1.1oz	Yellow onion - sliced (medium)
1 tablespoon	15ml	Capers
4		Fresh tarragon
		Several grinds of pepper

Recipe Instructions

Rinse the fillets and place in a shallow pan large enough to hold them in one layer.

Add the champagne, lemon juice, and enough water to just cover the fillets. Remove the fish and bring poaching liquid to a boil.

Lay the fish back in the pan in a single layer and top with the onion slices, capers, tarragon, and pepper.

Reduce heat to low, cover, and simmer 4 to 6 minutes, depending on the thickness of the fish. Fish is done when mostly opaque but still barely transparent at the very center.

Remove fish from the liquid, along with onions, capers, and tarragon. Drain well and serve immediately on warmed plates.

This is nice with a wild rice pilaf and a tossed green salad.

Source:
The Best 125 Lowfat Fish and Seafood Dishes.

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