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Champagne Salmon

Champagne Salmon

Sounds decadent doesn’t it? So one night I was going to make my Nane’s pasta with clam sauce, but I only had salmon. Then someone came over with a bottle of champagne. I thought, “mmm…can I find a recipe that fits all three?” The answer was, “with a little combination-yes”. So here’s the recipe, taken from a HG-TV recipe, a Food Network Recipe and my Nane’s recipe.

  • 4-6
  • 15 minutes
  • 30 minutes

Ingredients

  • 1 Tbs olive oil
  • 1 clove garlic minced
  • 1 large shallot minced
  • 8 oz brut champagne
  • 3 Tbs salted butter
  • 1/2 tsp fresh dill
  • 1 pint heavy cream
  • 1 tsp sea salt
  • 1 Tsp lemon juice
  • 1 large fillet of Salmon
  • 1/2 box Angel Hair pasta
  • parsley
  • black pepper
  • Parmesan cheese

Directions

Follow This Recipe

  1. Heat the large high-sided skillet over medium-high heat, add olive oil.
  2. Add shallots and garlic and sauté until soft and golden.
  3. Add champagne, lemon juice, salt and dill and bring to a boil.
  4. In the meantime remove the scales from the salmon and cut the fillet into two pieces.
  5. Reduce heat on the liquid to just a simmer.
  6. Slide in the two fillet pieces and cover. Poach 3-4 minutes.
  7. Transfer the finished salmon to a covered plate. Leave liquid simmering in the skillet.
  8. In another pot, bring water to a boil and add pasta. Cook pasta 10 minutes or until soft.
  9. In a small sauce pot, add 1 cup of the champagne liquid over medium heat.
  10. Add heavy cream and butter. Bring to a boil then reduce to a simmer and season with pepper and additional salt to taste.
  11. Return salmon to champagne liquid to reheat. Drain pasta and set on the plate.
  12. Place reheated salmon on the pasta and cover in cream sauce.
  13. Garnish with parsley and Parmesan cheese if you’d like.

ProTip

  1. The important part of this recipe is to balance the flavor of the champagne liquid and the heavy cream. Too much cream and it will be a little bland, too much broth and it’ll be too champagne-y. The key is to taste and taste. Once you get a handle on the mixture, you’ll be able to make this recipe a million times and always get it right.

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