Monday, 20 August 2012

Salmon with Champagne Sauce

Salmon with Champagne Sauce has quickly become one of my favorite meals of all time. It is incredibly rich and delicious and packed with flavor. It's unfortunate that I'm always drawn to the dishes that have heavy cream sauces, but isn't that how it always is? The things that taste the best aren't usually the things that are the healthiest for us!

The first time I made this, I was over at the boyfriend's parents' house for dinner. I was trying to help out as much as I could and suddenly I found that I had become head chef in the kitchen. Still not sure how I got roped into that one...

Luckily the dish turned out alright, especially since I'm pretty sure that was the first time I had cooked for them! Didn't want to disappoint on my first meal!

The boyfriend and I decided to make it again for ourselves, since we just happened to have all the ingredients we needed. I realized pretty quick that this recipe needed to be shared with the world. It's too good to keep all to myself!

On a completely unrelated note, I am moving in three days! I am so excited about it, but also pretty nervous. This is my first time living outside of Halifax so it's a big adventure for me. Over the past few weeks I have been packing up my life, and I'm starting to realize just how much STUFF I have. One entire big box is dedicated just to my cookbooks, which I thought was pretty comical. I never realized how much stuff I've accumulated over the years.

I may not be posting anything for a bit while I'm traveling and getting settled in Kingston, but as soon as I can, I'll be posting more recipes and updates for all of you!

Enjoy the ends of your summers, and if you get the chance, MAKE THIS RECIPE! :)

Last Month: Oven-Baked Chili Dogs
                   Cheesy Artichoke Crostini

Salmon with Champagne Sauce
Cook Time: 20-30 mins     Yields 6 salmon filets

1/2 cup butter
2 shallots, minced
6 salmon filets
salt & pepper, to taste
1/4 cup champagne
3/4 cup vegetable or fish stock
1 1/2 cups heavy cream
1/4 cup fresh chives, finely chopped

1) Place a large saute pan over medium heat.
2) Add half the butter. When butter is melted, add shallots and cook until translucent. Add remaining butter.
3) Season salmon with salt and pepper. Add to the pan and sear 2-3 minutes per side.
4) Add champagne and stock to pan, cover. Poach the salmon in the broth for 10 minutes.
5) Remove the salmon from the pan. Cover and set aside.
6) Add cream to pan and simmer until rich and thick, stirring occasionally. Add chives to sauce and season to taste.
7) Return salmon to pan and coat with sauce.
8) Serve over a bed of rice or with roasted potatoes and veggies.

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