| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
- 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
Instructions
- 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.
Reviews
This is my first review on this site because I needed to warn you to NOT make this recipe. I’m shocked at all the 4 and 5 star reviews because honestly, it was horrible. It was the worst recipe I’ve made in a really long time and a total waste of perfectly good salmon and a perfectly good bottle of Champagne. Take my advice and just pass on this one. It was flavorless, the sauce was terrible.
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.
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?
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.
I love salmon so this was fantastic to make…The taste was fabulous I used bearnaise sauce packet along with heavy cream to make my white sauce …it worked very well.. lovely and easy to do ..lots of compliments for this dish.
Imade this for my husband- he spent the evening puzzled as to how he could have forgotten my birthday, our anniversary, etc. He didn’t know which, but felt VERY guilty. This has become one of our favorite dinners, and it’s an absolute MUST whwn we have company!
Thanks so much, Sandra!
I’m a big fan of dishes that use salmon but do not have a strong salmon flavor. This was exactly what I was looking for. Thx Sandra.
I cooked this for my husband on New Year’s Eve. I had to modify the sauce because I didn’t have the cream or white sauce mix. I removed the salmon, added more Champagne, (mixed 1 tablespoon corn starch with 2 tablespoons of water) added that to the pan and then added about 1/4 cup lemon juice. Brought the sauce to a boil, added the salmon back to the pan to coat the fish. Removed the salmon to a plate and spooned the sauce over it. This turned out great and I’ll be cooking it again.
Thanks to Sandra Lee
I fixed for my husband as he likes salmon. It was very easy and tasty. I added salt and pepper. We will use this recipe again.
I only cooked a small piece of salmon so used about 1/2 of the champage and left it in the pan then added double the lemon juice, cream and package Bernaise sauce. My husband and I loved it and we will make it again.