Prep 10 mins
Cook 0 mins
After a long week of my business traveling, my wonderful retired husband (now past---God rest his soul) would pick me up at the airport and fix this delicious dish, while toasting the coming weekend with the extra champagne. This is wonderful!
- 1⁄2 lb salmon fillet, about 1-inch inch thick
- olive oil
- salt and pepper
- 2 tablespoons chopped shallots
- 1⁄2 cup champagne
- 1⁄2 tablespoon Dijon mustard
- 1⁄4 teaspoon dried tarragon
- 3 tablespoons sour cream
- extra tarragon
- Heat grill to medium heat.
- Paint each fillet on both sides with olive oil; salt and pepper.
- Place on grill and cook for approximately 3-7 minutes on each side, depending on your choice of doneness.
- Remove to heated platter and cover.
- Heat 1 teas. olive oil in saute pan over medim heat; add shallots.
- Saute about 1 1/2 minutes to soften.
- Reduce heat to med-low.
- Stir in Champagne, mustard, salt(if desired) and tarragon.
- Blend well.
- Remove from heat, stir in sour cream.
- Place half of sauce on heated serving plate; top with salmon fillet and garnish with very light sprinkle of tarragon.
The salmon and sauce had a nice soft flavor, but I wasn't wowed by the sauce. I used leftover champagne instead of fresh, which could make a big difference.
Yummy! This salmon recipe was so simple to make, and the presentation was truly beautiful with the shallots and tarragon mixed into the champagne sauce. I especially loved how the sour cream and mustard really balanced the sweetness of the champagne. I made this with fat free sour cream (which reduces the saturated fat to 1g/serving), and it still came out great! There was plenty of sauce for the 2 salmon fillets. This will be added as one of my favorite salmon recipes! Thanks to my PAC Spring '07 baby Caroline for the delicious recipes!
This is truly an outstanding recipe for salmon. I made as simply directed by Caroline Cooks for an excellent and elegant dish that I will be looking forward to making again. Thank you, Caroline Cooks!