Champagne Salmon & Fettuccine

Name: Champagne Salmon & Fettuccine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters cut fresh asparagus (1-inch pieces); 1 teaspoons brown sugar; 177 milliliters cold butter, cubed; 473 milliliters brut Champagne, divided; 237 milliliters chicken broth; 1 teaspoons dried basil; 1 teaspoons dried tarragon; 227 grams uncooked fettuccine; 2 garlic cloves, minced; 1 medium onion, sliced; 1 teaspoons pepper, divided; 454 grams salmon fillets each); 0 teaspoons salt; 237 milliliters water

The recipe Champagne Salmon & Fettuccine can be made in roughly 30 minutes. This recipe serves 4. One serving contains 775 calories, 33g of protein, and 44g of fat. It is perfect for new year eve. It works well as a main course. Head to the store and pick up chicken broth, tarragon, brut champagne, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil, Left Over Wine or Champagne? No Problem! Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce, and Salmon in Champagne Sauce.

Instructions

In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain.

Ingredients you will need

Fettuccine

Asparagus

Equipment you will use

Dutch Oven

In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.

Ingredients you will need

Champagne

Tarragon

Pepper

Broth

Onion

Water

Fish

Equipment you will use

Frying Pan

In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup.

Ingredients you will need

Brown Sugar

Champagne

Garlic

Pepper

Basil

Salt

Equipment you will use

Sauce Pan

Whisk in butter until melted.

Ingredients you will need

Butter

Equipment you will use

Whisk

Pour over fettuccine mixture; toss to coat.

Ingredients you will need

Fettuccine

Serve with salmon.

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

473milliliters

cut fresh asparagus (1-inch pieces)1teaspoons

brown sugar 177milliliters

cold butter, cubed 473milliliters

brut Champagne, divided 237milliliters

chicken broth 1teaspoons

dried basil 1teaspoons

dried tarragon 227grams

uncooked fettuccine 2

garlic cloves, minced 1medium

onion, sliced 1teaspoons

pepper, divided 454grams

salmon fillets each)0teaspoons

salt 237milliliters

water

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon on the menu? Try pairing with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Wild Horse Unbridled Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Wild Horse Unbridled Pinot Noir

This Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.