Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Oven Steamed Salmon With Champagne-Butter Sauce Recipe
    Lost? Site Map

    Oven Steamed Salmon With Champagne-Butter Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    CookGordon's Note:

    Recipe is from the March/April 2001 issue of Cuisine. The salmon could stand on its own, or be paired with a Holandaise. The Champagne-Butter Sauce has plenty of lemon to cut the richness of the fish and still has a little sweetness from the champagne.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Oven Steamed Salmon

    Champagne-Butter Sauce

    Directions:

    1. 1
      To oven-steam, first fill a pan with 1" of hot water -- place the pan in the oven before adding the water to avoid sloshing it. Note: Be sure the pan is deep enough to hold about 1" of water without touching the fish. Preheat oven to 325.
    2. 2
      Position cooling rack over a baking sheet; spray with nonstick spray. Place prepared fillets skin side down, on the rack, 1/2" apart. Season with salt and pepper.
    3. 3
      Place the rack on top of the pan in the oven: oven steam salmon 15-18 minutes, or until desired doneness is reached. Prepare the sauce while the fish steams.
    4. 4
      To test fillets for doneness, gently squeeze the sides -- they should spring back, not feel too soft or firm. And the color should be coral, not opaque.
    5. 5
      Champagne-Butter Sauce:.
    6. 6
      In a small saucepan over medium heat, saute shallots in 1 T. buttter until soft ( do not bown). Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minute.
    7. 7
      Reduce heat to mediumlow and stir in heavy cream. Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.
    8. 8
      Strain the sauce through a fine mesh strainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold, following the instructions below.
    9. 9
      Holding sauce -- Transfer sauce to a bowl, then nest it in a larger bowl of hot water. Cover loosely with plastic and stir often. Don't let it get too hot (it may break) or too cold (it will solidify).

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Oven Steamed Salmon With Champagne-Butter Sauce

    Serving Size: 1 (185 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.0
     
    Calories from Fat 267
    70%
    Total Fat 29.7 g
    45%
    Saturated Fat 16.9 g
    84%
    Cholesterol 130.2 mg
    43%
    Sodium 303.6 mg
    12%
    Total Carbohydrate 2.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 23.3 g
    46%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites