Salmon Poached In Champagne With Capers And T

Let us never surrender our judgments or our consciences to be at the disposal and opinions of others, and to be subjected to the sentences and determinations of men… It is my exhortation therefore to all Christians to maintain their Christian freedom by constant watchfulness. You must not be tempted or threatened out of it; you must not be bribed or frightened from it; you must not let either force or fraud rob you of it… We must not give up ourselves to the opinion of other men, though they be never so learned, never so holy, merely because it is their opinion. The apostle directs us to try all things and to hold fast that which is good (1 Thess. 5:21). It often happens that a high esteem of others in respect of their learning and piety makes men take up all upon trust from such, and to submit their judgments to their opinions, and their consciences to their precepts. This should not be so.

Samuel Bolton

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Low-cal, Low-fat	4	Servings

INGREDIENTS

		JUDI M. PHELPS
1 1/4	lb	Salmon fillets
2	c	Champagne
1/4	c	Fresh-squeezed lemon juice
1/2		Yellow onion, sliced
1	T	Capers
4		5-inch sprigs fresh tarragon
		Several grinds of pepper

INSTRUCTIONS

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.  Source:
The Best 125 Lowfat Fish & Seafood Dishes.  Shared and MM by Judi M.
Phelps. jphelps@shell.portal.com,  juphelps@delphi.com, or
jphelps@best.com  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 170 Calories From Fat: 56 Total Fat: 6.2g Cholesterol: 32.6mg Sodium: 2898.9mg Potassium: 264.6mg Carbohydrates: 1.2g Fiber: <1g Sugar: <1g Protein: 26g