Salmon poached in champagne with capers & t
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]iw۶\ 9oۜ7Ej{lgmNަ"! 1I($(Yi @I,;Nqbg<A/~}eoNc{p{r_?xD_{!XɮfڬQ{F7]bin "9}Ue~Ltt!S\κ xv2CqTH%KIŪ,=>Q+zQx5WzeI^I6tLBxثJJ1ZI-a^]lCP׽{7,LXʂO 'r>aki/u4z{W*y.,i)wZшL211ݽ20I &vǂOc`He;Kv)=̼G1r& 9tǩR ]hJR9E;k5 ZF9NHOdBG)qE\֠kDT\* ZnpxBGSU n.P%y> o:4oRLE?ϟ>~DsEi^ v:)f(}{̏OG]ϙOק47_{XmT*vo|HbӇ![3?Ety1;4]"HjZ,%TE@T?uHmw~y2|zcb6?=7*{WgGWtU ؍=>>`ټ9ُQmKg@sʱ_j%<{^=X?Ux )ԃs).<:?׃8姧̋/~${\̦'͇`B އJT|_&Ґ(=z}{/%s Aq &Q"Eqé ^ғM(Oݒ&; ,fh @) fdd("B=` QUv2( N@Fp3N~=KT)U?:pf<]^=2(C{ѣG{B?p=wB 9KUR$4K ) ⣱D&{o@nY h+%RLvqsލP.R-2iiFB`ρPJ[$4sh/_ÉjYD45)4_tJq2A).O1wbOtej"iRWURwR Nz4}?赯fcN7{:bI+ro""=9K#1U'{I+jM[7SU f4ESO.]0 n m8NpG'=$h.(-,zfӊUT#֣ŅP[poռ]^'=h:<.8̠'Uvs;RJ98enpu_dT`\IⴀNlt;_B9Nk*@\;M1qo >췠 eґmu֔+V}S Z Ұ| m]BVb5-,Ԫ[i+-ZcE1. ӟ GŧI_^6JWz~^Oˣgg^/ L-򷨽A-3& p,SaĜjc=aV6rk@Mh#|[+䓽4C^őc`%ƯΚ^}W+}uK-2a0Kn01"IAyKwlS"R"+~s>`h3~>*vm ^G 8Q}Z][Q=EL!mUHS2`CGkm( pX(K}Q#ѮeȚlhOyt\ec:w"T0œLJ v+1%P f,iw1Dq3ep%gbX @ZEX_^VnV{[-cK-5Q!Mr`S[haEΫcc?f#F7&SQ:*`yxyTB|l&LR;EN' v@ޭw=nt~/jZ2wm؞u, E}% PW_QTLE6E+.2U:[HmPȞ !y-h.+8eٹ5rͦ@žo˷>B 5rm;.H_h$@mi];R 6@Nu3,zIn-*#uy-x|K/r \%:_%b> N^Aa5lV=jYԿaNJU|ч=d'%W<ht6q9U߆hAmonsytW()T)Nzkqn΍a Ƚ`mFlм t.1k,W e1{&"ulq&DW&yÙu<Xؐ@Tg 3XzsW&p6-3=ljm!Ӳ0 tO tQ8V.`ZhKsQM@Y8'~2Aقm!Eb\np5:@h! pŕ  P8 BŐ̈K c5&.A$%bNG.jȌyK7L೐:>iN 8᷍eD,OJj}d' |R(SldòQDp6ް(&C6lcGlc2Al1B xhcцfb\G {qem< 9OG&>η@tM` 4@<@hBxM M˨Kވ1ԳiۤLxfdE>2h #xgm<#FiLˈL1.v1g!ŕ јnm,@p3i| 04lddei픙Xв4 yb¢,~ .Mu2ѲſӿFVO"E870[8}F&CV~iyim$&@|Sm*Ltжe 3Ͽ6҄H>!bh-#0Mn2gm LR$ DL3@l97Y۶&})5e Q fח|i>f*ߴ8.dg߭4!q20о&< (.ND̥hN2 } :+||ѱtBH#CIi8wQ^i0c13 L J8hKxddvmc3 ڙF~'Ќ,^Z-fw-viM,YZJ2҂&$MZNdHYR>կ \dm.B,R3gGi˔TJaWzj A&7"ǡ?{rlul^|2[h61ωP і6i8xK脑Y^>9xSl#,=~ ^cҦ߿m¥ q tMhOp #m2m3F'Hm#3MwR1϶ٗv ,26Al 2L mT !L`~ZnO9~!93Z@f6il* Salmon poached in champagne with capers & t
  Salmon    Capers    Fish    Low Fat  
Last updated 10/4/2011 8:21:04 PM. Recipe ID 53321. Report a problem with this recipe.
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      Title: Salmon poached in champagne with capers & t
 Categories: Fish, Low-fat, Low-cal
      Yield: 4 Servings
 
           -JUDI M. PHELPS
  1 1/4 lb Salmon fillets
      2 c  Champagne
    1/4 c  Fresh-squeezed lemon juice
    1/2 md Yellow onion; sliced
      1 tb Capers
      4    5-inch sprigs fresh tarragon
           Several grinds of pepper
 
  Rinse the fillets and place in a shallow pan large enough to hold
  them in one layer.  Add the champagne, lemon juice, and enough water
  to just cover the fillets. Remove the fish and bring poaching liquid
  to a boil. Lay the fish back in the pan in a single layer and top
  with the onion slices, capers, tarragon, and pepper. Reduce heat to
  low, cover, and simmer 4 to 6 minutes, depending on the thickness of
  the fish. Fish is done when mostly opaque but still barely
  transparent at the very center. Remove fish from the liquid, along
  with onions, capers, and tarragon. Drain well and serve immediately
  on warmed plates. This is nice with a wild rice pilaf and a tossed
  green salad.
  
  Each serving provides:  Calories 256, protein 29 g, carbohydrate 5 g,
  sodium 102 mg, cholesterol 105 mg, fat 5 g, 19% of calories from fat.
  




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Recipe ID 53321 (Apr 03, 2005)

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