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