Salmon With Basil Champagne Cream Sauce

READY IN: 45mins
Recipe by Nyteglori

From "True Grits...Tall Tales and Recipes from the New South"

Top Review by WiGal

DH and I love salmon so this was a wonderful “fine dining experience�. It was deliciously moist. My man has already said that he wants me to make this again. I appreciate that parts of it can be made ahead. The revisions I made for the Make It Healthier Tag were: for the sauce I used unsalted butter instead of regular butter, fat free half and half instead of whipping cream, and 1/2 teaspoon of black pepper. I did revise the pesto mixture-mainly to disguise the green factor a tad b/c DH does not like “too much green� so I used 2 teaspoons of olive oil, 4 tablespoons of pine nuts, and 2 tablespoons of chopped basil, and a sprinkle of salt free lemon pepper. BTW my husband did not scrape it off and liked it. For the salmon, I prepared it 30 minutes beforehand- I laid it on foil and brushed on 1 tablespoon instead of 2 tablespoons of olive oil, and then sprinkled on 1 tablespoon of champagne, and 1/4 teaspoon of black pepper. I baked the salmon still wrapped in foil at 375 degrees for 35 minutes. Now I wonder if I could have skipped the oil completely on the salmon. Thank you Nyteglori for a wonderful recipe:)

Ingredients Nutrition


  2. Melt the butter in a heavy skillet over medium heat. Stir in the shallots.
  3. Saute for 3 minutes. Increase heat to high. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. Add the cream; mix well.
  4. Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly. Remove from heat. Season with salt and pepper.
  5. May cover and store in the refrigerator at this point for 1 day.
  7. Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper.
  9. Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan.
  10. Broil for 3 minutes on each side or until the salmon flakes easily.
  12. Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere.
  13. Bring the sauce to a simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.

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