Champagne Poached Alaska Salmon Recipes

Steps:

• Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
• Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Steps:

• In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
• Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
• Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
• Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
• Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
• For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

Steps:

• Add water, wine and spices to poaching pan and place over low heat. Bring to a simmer just below boiling point. Rinse and dry fillet, then place skin down on poaching rack and lower into poaching mixture. Cover and simmer until done, approximately 20 minutes, depending on size of the fillet. To check, poke gently with sharp probe. If it passes through readily, the fillet is done.
• Remove poaching pan from heat and allow contents to cool to room temperature before removing fillet. Lift cooled fillet from pan and allow to drain a few minutes. If tiny pin bones are still present above the position of the ribs, remove with tweezers. Carefully transfer the fillet onto serving platter and peel off skin.
• In a mixing bowl, combine ranch-topping package with sour cream. Follow package directions. Spread uniformly over the salmon fillet to a thickness of 1/8 to 1/4-inch. Slice cucumber into 1/8-inch thick rounds. Start at slender tail of fillet and press individual cucumber rounds gently into the dip with each vertical row slightly overlapping the previous row to create "fish scales." Continue with row after row toward the head, until fillet is completely covered. Cover with plastic wrap and refrigerate. Serve cold.

Steps:

• Place salmon in a shallow pan large enough to hold in a single layer.
• Add champagne, lemon juice, zest and enough water to just cover fillets.
• Remove fish and bring poaching liquid to a boil.
• Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
• Fish is done when flesh is opaque and flakes easily with a fork.
• Remove fish from liquid, along with onions, capers, olives, and tarragon.
• Drain well and serve immediately.

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain., In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork., In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon.

Steps:

• Pour wine into a deep skillet, then add onion, lemon, dill, rosemary and pepper. Add enough water into the skillet so that the fish will be covered when you put it inches Bring to a boil, and add salmon fillets. Cover and simmer for 10-15 minutes. Lift fish to a platter and remove skin. (Do not discard the water!).
• To Make Sauce:.
• Melt the margarine in a suacepan and add the flour. Gradually add one cup of cooking liquid, and cook until thickened. Season with pepper. You can also add a pinch of salt if desired at this point.
• Spoon over fish.