Salmon with Champagne Cream Sauce
Ingredients
Pan-Seared Salmon
- 4 6 oz salmon fillets
- 1 ½ tablespoon olive oil
- salt
- pepper
Champagne Cream Sauce
- 2 tablespoon butter
- ¼ cup chopped shallots
- 1 tablespoon chopped fresh dill
- ⅔ cup champagne
- 1 cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Pan-Seared Salmon
- Rub the salmon with olive oil and season with salt and pepper.
- Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for and additional 3 to 5 minutes.
Champagne Cream Sauce
- In a saucepan, combine the butter and shallots. Sauté for 2-3 minutes. Add the champagne. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.
- Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.
- Whisk in the butter until smooth and strain the sauce through a fine mesh strainer. Season with salt and pepper. Serve immediately over salmon.