Champagne Poached Alaska Salmon

July 05 00:00 2001 Print This Article
Champagne Poached Alaska Salmon

Prep Time: 25 Minutes – Cost: $$
“Servings: 4 – Difficulty Level: 3


  • 2 Oranges
  • 4 Alaska salmon steaks or fillets (6 to 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
  • 1-1/2 tsp. fresh tarragon, chopped
  • Salt and pepper, to taste


  1. Mix together mustard and chopped tarragon, hold aside. Season Alaska salmon steaks/fillets lightly with salt and pepper.
  2. 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.
  3. 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 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates.
  4. Top each piece of fish with 1 oz. of the mustard mixture and serve.

Source: Alaskan Seafood Marketing Institute

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