Photo: Poached Salmon with Champagne Sauce Recipe
Ingredients
- 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
Directions
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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By Ginjarv
Novato, CA
on November 29, 2011
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I have made this many times. Instead of white sauce I use either Knorr Hollandaise or Bernaise for additional flavor. I usually just use a half packet as these packaged sauces can be salty. This is a great easy recipe and presents beautifully.
By Sweet Chili
New York, NY
on February 13, 2011
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White sauce mix? What kind? Do you actually find something called white sauce mix at the supermarket? Are there brands of it? Can I make it myself? Did Sandra actually use the entire bottle of champagne for this recipe?
By dmboots53_8149685
Modesto, CA
on February 12, 2011
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This was excellent. The salmon was done just right and the sauce really added to the taste of the fish. This I will definitely make again.
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