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4 6-ounce salmon steaks or fillets (6 to 8 ounces each), skinned and boned 2 cups champagne 1/4 cup fresh lime juice 4 slices red onion 1 tablespoon capers, optional 4 sprigs fresh tarragon 1/2 cup honey dijon mustard 1 1/2 teaspoons fresh tarragon, chopped Salt and pepper, to taste |
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Mix together mustard and chopped tarragon, hold aside.
Season the salmon steaks/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 to 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 ounce of the mustard mixture and serve.
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