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Ingredients
- 4 x salmon steaks or possibly fillets - (6 to 8 ounce ea) skin and bones removed
- 2 c. Champagne
- 1/4 c. fresh lime juice
- 4 slc red onion
- 1 Tbsp. capers optional
- 4 sprg fresh tarragon
- 1/2 c. honey Dijon mustard
- 1 1/2 tsp minced fresh taragon Salt to taste Freshly-grnd black pepper to taste
Directions
- Mix together mustard and minced tarragon, hold aside.
- Season salmon steaks/fillets lightly with salt and pepper. Place in a pan just large sufficient to hold the salmon in 1 layer. Add in the champagne, lime juice and just sufficient 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 min (depending on the thickness of the salmon).
- Remove salmon steaks/fillets from the liquid and place on 4 hot serving plates. Top each piece of fish with 1 oz of the mustard mix and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 95mg | 4% |
| Potassium 509mg | 15% |
| Total Carbs 61.25g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 50.15g | 33% |
| Protein 2.96g | 5% |
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