Champagne Salmon & Fettuccine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Poached with a Champagne sauce, this salmon main dish is delish! âTaryn Kuebelbeck, Plymouth, Minnesota Ingredients:
8 ounces uncooked fettuccine |
2 cups cut fresh asparagus (1-inch pieces) |
1 cup water |
1 cup chicken broth |
2 cups brut champagne, divided |
1 medium onion, sliced |
1/2 teaspoon dried tarragon |
1/2 teaspoon pepper, divided |
4 salmon fillets (4 ounces each) |
2 garlic cloves, minced |
1/2 teaspoon dried basil |
1/2 teaspoon brown sugar |
1/4 teaspoon salt |
3/4 cup cold butter, cubed |
Directions:
1. In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain.
2. In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.
3. In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon. Yield: 4 servings.
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