Salmon Poached In Champagne With Capers & Tarragon

• 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

1. Place salmon in a shallow pan large enough to hold in a single layer.
2. Add champagne, lemon juice, zest and enough water to just cover fillets.
3. Remove fish and bring poaching liquid to a boil.
4. 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.
5. Fish is done when flesh is opaque and flakes easily with a fork.
6. Remove fish from liquid, along with onions, capers, olives, and tarragon.
7. Drain well and serve immediately.

salmon fillets, champagne, lemon juice, lemon zest, onion, capers, olive, tarragon sprigs, salt, ground black pepper

Taken from www.food.com/recipe/salmon-poached-in-champagne-with-capers-tarragon-127701 (may not work)