Wednesday, February 13, 2013

Salmon with Champagne Sauce

I have tried to incorporate fish into each week's menu. Our local grocery store has some decent prices so that helps a ton. Here was last night's recipe from True Grits, one of the Junior League of Atlanta's cookbooks. My version was highly altered due to missing a few ingredients.
 
Start with 2 Salmon steaks and the following ingredients:

Sauce Ingredients
  • 2 tbsp butter
  • 1/4 cup shallot, chopped
  • 2 cups dry champagne
  • 2 cups whipping cream
  • salt and pepper
Nut Mixture Ingredients
  • 2 tbsp olive oil
  • 1 cup nuts (I used peanuts because that was all we had; recipe calls for pine nuts)
  • 1 cup packed fresh basil
  • salt and pepper

Directions  
Sauce Preparation:
  1. Melt the butter in a heavy skillet over medium heat. 
  2. Stir in the shallots. Saute for 3 minutes. Increase heat to high. 
  3. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. 
  4. Add the cream; mix well. 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.  
Nut Mixture:
  1. Process the olive oil,  nuts and basil in a food processor until finely chopped. 
  2. Season with salt and pepper.
Salmon Preparation:
  1. Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan.
  2. Broil for 3 minutes on each side or until the salmon flakes easily.
Assembly:
  1. Sprinkle the salmon with the basil- nut mixture, pressing gently to adhere.
  2. Bring the sauce to a simmer. Spoon the sauce onto plates; top with the salmon. (I put sauce on top)

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