Salmon poached in champagne with capers & t

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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