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2 pounds salmon fillets
Place the salmon fillets in a shallow pan in one layer. Add the Champagne, lemon juice, and just enough water to just cover the fillets. Remove the fish and bring Champagne/water mixture to a boil (don't cover at this step or it will overflow).
Place the salmon fillets back in the pan in a single layer and top with the onion slices, dill sprigs and salt and pepper.
Reduce heat to simmer and cover and cook for about 10 minutes. The salmon will be done when the flesh is firm and flakes easily. With a slotted spatula, remove fish from the poaching liquid, keeping the onions and dill on top of the fish. Allow fish to drain and serve hot.
Poster's Notes:
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
3 cups Champagne
1/4 cup fresh lemon juice
1 small sweet onion, sliced
5 or 6 sprigs of fresh dill
Salt and pepper to taste
We had this dish over the weekend and it was wonderful. I have heard you can add a vanilla bean or a dash of vanilla extract to the poaching liquid before cooking the fish for a different flavor but I have not tried this method.