Poached Salmon with Champagne Sauce

Name: Poached Salmon with Champagne Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams corn, 1/2 cup; 750 milliliters brut Champagne; 2 sprigs fresh parsley, plus more for garnish; 1 pint grape tomatoes, halved; 118 milliliters heavy cream; 1 slice Lemon , for garnish; 2 teaspoons lemon juice; 2 Tbsps olive oil; 3 Tbsps olive oil and vinegar dressing; 4 servings Shaved Parmesan, for garnish; 680 grams salmon fillets; 1 large shallot, finely chopped; 1 Tbsp white sauce mix; 227 grams arugala

You can never have too many main course recipes, so give Poached Salmon with Champagne Sauce It will be a hit at your new year eve event. A mixture of heavy cream, lemon juice, lemon, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a large straight sided frying pan over medium-high heat, add olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shallots and saute until soft; 1 to 2 minutes.

Ingredients you will need

Shallot

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

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Lemon Juice

Champagne

Parsley

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Frying Pan

Slide fillets into liquid, cover and poach 3 to 4 minutes or until done.

Transfer to plate; set aside. DO NOT EMPTY PAN.

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Frying Pan

Ladle 1/2 cup of poaching liquid into small pot over medium heat.

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Ladle

Pot

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.

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Sauce Mix

Cream

Fish

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Whisk

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

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Parsley

Lemon

Sauce

Fish

For the salad, mix together arugula, tomatoes, corn, and dressing.

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Tomato

Arugula

Corn

Garnish with Parmesan shavings.

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Parmesan

Equipment

Ingredients

Servings:

113grams

corn, 1/2 cup 750milliliters

brut Champagne 2sprigs

fresh parsley, plus more for garnish 1pint

grape tomatoes, halved 118milliliters

heavy cream 1slice

Lemon , for garnish 2teaspoons

lemon juice 2Tbsps

olive oil 3Tbsps

olive oil and vinegar dressing 4servings

Shaved Parmesan, for garnish 680grams

salmon fillets 1large

shallot, finely chopped 1Tbsp

white sauce mix 227grams

arugala

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.