Salmon With Basil Champagne Cream Sauce

Total Time
Prep 45 mins
Cook 0 mins

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

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.


Most Helpful

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:)

WiGal January 05, 2008

Fantastic salmon! I used a large filet which I broiled then topped with the sauces. We really loved this and will definitely make again. Thanks!

KLBoyle December 08, 2007

Really special way to prepare salmon, yet so easy! Flavor combinations are great. I used filets instead of steaks. This is a keeper for that special dinner!

Outta Here December 02, 2007

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