Best Salmon Poached In Champagne With Capers Tarragon Recipes

Salmon Poached in Champagne With Capers & Tarragon image

Provided by Rita1652

Categories Lemon

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) salmon fillets
2 cups champagne
1/4 cup fresh lemon juice
1 lemon zest
1/2 medium onion, peeled and thinly sliced
1 tablespoon capers
1 tablespoon sliced olive
4 (5 inch) fresh tarragon sprigs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Place salmon in a shallow pan large enough to hold in a single layer.
Add champagne, lemon juice, zest and enough water to just cover fillets.
Remove fish and bring poaching liquid to a boil.
Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
Fish is done when flesh is opaque and flakes easily with a fork.
Remove fish from liquid, along with onions, capers, olives, and tarragon.
Drain well and serve immediately.

Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 502.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 34.9

Poached Salmon with Champagne Sauce image

Provided by Sandra Lee

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, finely chopped
1 (750-ml) bottle brut Champagne
2 teaspoons lemon juice
2 sprigs fresh parsley, plus more for garnish
1 1/2 pounds salmon fillets
1/2 cup heavy cream
1 tablespoon white sauce mix
Lemon slices, for garnish
1 (8-ounce) bag arugala
1 pint grape tomatoes, halved
1 (4-ounce) can corn, 1/2 cup
3 tablespoons olive oil and vinegar dressing
Shaved Parmesan, for garnish

Steps:

In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.