Wine poached salmon with capers and tarragon is a simple, healthy and delicious dish. Use shallow poaching method. Rather than submerging the salmon into the liquid, rest it on a bed of fennel, shallots and lemon with white wine.
- 4 pcs salmon fillets (6 ounce each)
- 1 cup white wine
- 1 lemon, sliced
- 2 tbsp. capers
- 1 fennel bulb, sliced
- Few springs tarragon
- Salt, pepper
- Season salmon fillets with salt and pepper. Pour wine in a deep skillet, cover the bottom with fennel and place salmon fillets, skin-side down. Cover with lemon slices, tarragon and capers. Cover and cook for 5 to 10 minutes, depending on the thickness of the fillet, or to desired doneness.
- Garnish with freshly chopped tarragon and lemon juice if desired.