Champagne Poached Alaska Salmon Recipes

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POACHED SALMON WITH CHAMPAGNE SAUCE



Poached Salmon with Champagne Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON



Salmon Poached in Champagne With Capers & Tarragon image

Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!

Provided by Rita1652

Categories     Lemon

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) salmon fillets
2 cups champagne
1/4 cup fresh lemon juice
1 lemon zest
1/2 medium onion, peeled and thinly sliced
1 tablespoon capers
1 tablespoon sliced olive
4 (5 inch) fresh tarragon sprigs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place salmon in a shallow pan large enough to hold in a single layer.
  • Add champagne, lemon juice, zest and enough water to just cover fillets.
  • Remove fish and bring poaching liquid to a boil.
  • Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
  • Fish is done when flesh is opaque and flakes easily with a fork.
  • Remove fish from liquid, along with onions, capers, olives, and tarragon.
  • Drain well and serve immediately.

Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 502.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 34.9

SIMPLY ELEGANT SALMON IN CHAMPAGNE SAUCE WITH FRESH DILL



Simply Elegant Salmon in Champagne Sauce With Fresh Dill image

Elegant enough for company, yet quick and easy to prepare! Would be a lovely dinner for New Year's Eve, with a glass of bubbly. Adapted from Delia Smith's recipe.

Provided by BecR2400

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 middle-cut skinless salmon fillets (6-7 oz/175-200 g each)
1 cup champagne
1 1/2 tablespoons butter, plus a little extra for greasing
2 medium shallots, finely chopped
1 1/2 tablespoons all-purpose flour
1 cup heavy cream (double cream)
6 teaspoons keta salmon caviar, optional to garnish
3 sprigs fresh dill, to garnish
salt & freshly ground black pepper
1 fresh lemon, cut into 6 wedges

Steps:

  • First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
  • Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
  • Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
  • While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
  • When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
  • Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
  • Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
  • Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
  • Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.

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