Ingredients:
4 (6 -8 ounce) alaska salmon steaks or 4 (6 -8 ounce) salmon fillets
2 cups champagne
1/4 cup fresh lemon juice
lemon zest
1/2 onions, peeled and thinly sliced
1 tablespoon capers
4 sprigs fresh tarragon
salt and pepper, to taste
Directions:
Remove any skin or bones from Salmon.
Season Alaska 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, lemon 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 to 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 ounce of the liquid top with olives, capers and onions.
Servings: 4
Time preparation: 10 min.
Time total: 17 min.