Recipes
Celebrate with Champagne Poached
Copper River Salmon!
Serves 4
4 Alaska salmon steaks or fillets (6-8 oz. each), skin and bones removed
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
1/2 cup honey Dijon mustard
1-1/2 tsp. fresh taragon, chopped
salt and pepper, to taste
1. Mix together mustard and chopped tarragon, hold aside.
2. Season salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer.
3. 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.
4.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 fro 6-10 minutes (depending on the thickness of the salmon).
5. 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.