Alaska Salmon Recipes
Poached Alaska Silver Salmon in Champagne
With thanks to Alaska Seafood Marketing Institute
- 4 Alaska Silver 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
Mix together mustard and chopped tarragon, hold aside.
Season Silver 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.
25 minutes prep time. Makes 4 servings.
|
