Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1/2 cup honey Dijon mustard
- 1 to 2 teaspoons fresh chopped tarragon
- 4 salmon steaks (6 to 8 ounces each)
- salt and pepper, to taste
- 2 cups champagne
- 1/4 cup fresh lime juice
- 4 slices purple onion
- 4 sprigs fresh tarragon
Preparation:
In a small bowl, mix together mustard and chopped tarragon; set aside. Season salmon steaks lightly with salt and pepper. Place in a pan just large enough to hold the salmon steaks in one layer. Add the champagne, lime juice and just enough water to cover the salmon steaks. Remove the steaks; bring the liquid to a boil. Return the salmon steaks to the pan. Top each steak with an onion slice and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach for 6-10 minutes (depends on the thickness of the salmon steaks). To serve, top each piece of fish with a tablespoon of the mustard tarragon mixture. Makes 4 servings. Poached salmon steaks shared by Janet
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