Unless you're a die hard salmon fan, salmon can sometimes scare people off because of it's distinct flavor. The champagne poaching method below mixed with tarragon is a wonderful combination resulting in a moist, flaky and very flavorful seafood entrée that calms and allows the “best” of the salmon flavor to pull through.


This recipe calls for salmon steaks or fillets. Both work really well, what I would focus on the most is using the freshest cuts you have from your fish market or grocers (or from the boat if you happen to have a fresh catch!) Fresh frozen (when it's flash frozen on the fishing boats) is also good and not to be underrated. Let it thaw in the fridge overnight and use the following day and you will get good results.

What you will need for four servings

4 Alaska salmon steaks or fillets, 6 to 8 ounces each, skin and bones removed
2 cups champagne
1/4 cup fresh lime juice
4 slices red/purple onion
1 tablespoon capers, optional (these are great to add though and can be purchased in most grocery stores)
4 sprigs of fresh tarragon
1/2 cup Honey-Dijon mustard (French's is my favorite)
1-1/2 teaspoons fresh chopped tarragon
Sea salt and fresh cracked pepper


Mix together mustard and chopped tarragon and set aside (You can also add the juice of a lime wedge to this if you'd like. It's not the original recipe but but thins the mustard a bit and gives a touch of pizazz that I think is great)
Season salmon steaks or fillets lightly with sea salt and fresh cracked pepper, I like a decent amount on the salmon but add according to your taste. 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 steak or fillet with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with lid (or foil) and poach at no more than a simmer for 6 to 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 salmon with your mustard mixture and serve.

Well, I hope you enjoy this recipe and have fun preparing it. Have a wonderful and blessed weekend!
Sue