Best 3 Champagne Poached Salmon Recipes
Indulge in a culinary masterpiece with our Champagne Poached Salmon recipe, a dish that exudes elegance and sophistication. This recipe takes you on a sensory journey, combining the delicate flavors of salmon with the effervescent charm of Champagne. Discover the art of poaching salmon in a luxurious Champagne broth infused with shallots, garlic, and fresh herbs. The result is a moist, flaky salmon with a subtle hint of Champagne that will tantalize your taste buds. Accompany this exquisite salmon with a selection of delectable sauces, including a creamy Champagne sauce, a zesty lemon-herb sauce, and a tangy caper sauce. Each sauce complements the salmon perfectly, offering a unique flavor experience.
This curated collection of recipes provides a versatile culinary experience. Whether you prefer the classic simplicity of poached salmon or desire a more elaborate meal, this article has you covered. Dive into the culinary artistry of poached salmon, complemented by a trio of flavorful sauces that will elevate your dining experience to new heights.
SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON
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
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
CHAMPAGNE-POACHED SALMON RECIPE
Provided by á-174942
Number Of Ingredients 9
Steps:
- Grease a 2-quart straight-sided saute pan with the butter. Add the Champagne, shallots, dill sprigs, chopped dill, and salt and pepper and bring to a boil. Reduce the heat to medium-low. Gently simmer for 5 minutes. Add the fish to the pan and spoon the poaching liquid over them. Cook uncovered until the salmon is firm and cooked through, about 10 minutes. (If the poaching liquid does not cover the fish, spoon the liquid over the fillets as they cook.) Using a slotted spatula, remove the fillets from the pan and blot excess liquid with a paper towel. Serve with the Champagne-Vanilla Sauce. This recipe yields 4 servings.
CHAMPAGNE POACHED ALASKA SALMON
I got this from Recipe Goldmine under Valetines Menu's. I haven't tried it yet but it looks easy and elegant!
Provided by Little Bee
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove any skin or bones from Salmon.
- Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lemon juice and just enough water to cover the fish.
- Remove the fish and bring the liquid to a boil.
- Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers,and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon).
- Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the liquid top with olives, capers and onions.
Nutrition Facts : Calories 418.8, Fat 18.5, SaturatedFat 3.7, Cholesterol 100.3, Sodium 170.5, Carbohydrate 5.9, Fiber 0.3, Sugar 2.1, Protein 34.1
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
- Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it just until it is cooked through. Otherwise, it will become dry and tough.
- Use a gentle poaching liquid. A champagne poaching liquid is perfect for salmon, as it adds flavor without overpowering the fish.
- Serve the salmon immediately. Salmon is best served hot or warm, so don't let it sit around for too long before eating.
- Garnish the salmon with fresh herbs or vegetables. This will add a pop of color and flavor to your dish.
Conclusion:
Champagne poached salmon is an elegant and delicious dish that is perfect for any special occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a special way to cook salmon, give this recipe a try. You won't be disappointed!
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