Jumping Salmon

3 pounds salmon fillets - fresh
4 cups champagne
1 cup fresh lemon juice
2 small sweet onions - sliced
7 sprigs of fresh dill
French bread
White wine

In a large pan, place the salmon fillets and add the champagne and lemon juice. Fill the pan with enough water to cover the salmon. Let the salmon stand in the champagne mixture for 10 minutes and then remove the salmon. Heat the pan on “Medium” heat until the mixture boils. Place the salmon back in the pan and top the fillets with onions and dill. Sprinkle the salmon with salt and pepper to your liking. Cook the salmon on “Medium” heat until the fillets are firm and flake easily. Once the salmon is done, remove the fillets carefully and serve with French bread and white wine.


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