Poached Salmon with Champagne Sauce

Total Time:
30 min
10 min
20 min

4 servings

  • 2 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 1 (750-ml) bottle brut Champagne
  • 2 teaspoons lemon juice
  • 2 sprigs fresh parsley, plus more for garnish
  • 1 1/2 pounds salmon fillets
  • 1/2 cup heavy cream
  • 1 tablespoon white sauce mix
  • Lemon slices, for garnish
  • Arugula salad:
  • 1 (8-ounce) bag arugala
  • 1 pint grape tomatoes, halved
  • 1 (4-ounce) can corn, 1/2 cup
  • 3 tablespoons olive oil and vinegar dressing
  • Shaved Parmesan, for garnish
  • In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.

  • Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.

  • Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.

  • Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.

  • Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.

  • For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

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