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Alaska Seafood Recipes - Poached Salmon in Champagne
Seafood Ingredient: Alaska Sockeye SalmonBuy Seafood - Sockeye Salmon
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Salmon recipe
Recipe for
Poached Sockeye Salmon in Champagne (25 minutes prep time)
With thanks to: Alaska
Seafood Marketing Institute
INGREDIENTS
• 4 Alaska Sockeye
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 tarragon, chopped
• salt and pepper, to taste
(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 tarragon, chopped
• salt and pepper, to taste
Mix together mustard and chopped tarragon, hold aside.
Season Sockeye 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. Makes 4 servings.
Season Sockeye 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. Makes 4 servings.
After you've tried this recipe, send us your comments or your favorite seafood recipe! chef@great-alaska-seafood.com