AJ’s Champagne Poached Alaskan Salmon

4 Alaska salmon steaks or fillets (6-8 oz. each), skin and bones removed
2 cups champagne
¼ cup fresh lime juice
4 slices red onion
1 tbsp. capers, optional
4 sprigs fresh tarragon
½ cup honey Dijon mustard
1-½tsp. fresh tarragon, chopped
salt and pepper, to taste

Mix together mustard and chopped tarragon, set aside. Season salmon slightly 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 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 6-10 minutes (depending on the thickness of the salmon). Remove salmon from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 oz. of the mustard mixture and serve.

Wine Inquirer suggested pairing:  Poached salmon with a citrus note is a perfect match for Sauvignon Blanc or California Chardonnay.

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Tags: AJ's Fine Foods, Salmon