Poached Salmon with Champagne Sauce Recipe

Name: Poached Salmon with Champagne Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large shallot, finely chopped; 1 (750-ml) bottle brut Champagne; 2 teaspoons lemon juice; 2 sprigs fresh parsley, plus more for garnish; 1 1/2 pounds salmon fillets; 1/2 cup heavy cream; 1 tablespoon white sauce mix; Lemon slices, for garnish; 1 (8-ounce) bag arugala; 1 pint grape tomatoes, halved; 1 (4-ounce) can corn, 1/2 cup; 3 tablespoons olive oil and vinegar dressing; Shaved Parmesan, for garnish

Servings: persons

2 tablespoons olive oil
1 large shallot, finely chopped
1 (750-ml) bottle brut Champagne
2 teaspoons lemon juice
2 sprigs fresh parsley, plus more for garnish
1 1/2 pounds salmon fillets
1/2 cup heavy cream
1 tablespoon white sauce mix
Lemon slices, for garnish
1 (8-ounce) bag arugala
1 pint grape tomatoes, halved
1 (4-ounce) can corn, 1/2 cup
3 tablespoons olive oil and vinegar dressing
Shaved Parmesan, for garnish

1
In a large straight sided frying pan over medium-high heat, add olive oil.
2
Add shallots and saute until soft; 1 to 2 minutes.
3
Add Champagne, lemon juice, and parsley to pan.
4
Bring to a boil and reduce heat to a bare simmer.
5
Slide fillets into liquid, cover and poach 3 to 4 minutes or until done.
6
Transfer to plate; set aside.
7
DO NOT EMPTY PAN.
8
Ladle 1/2 cup of poaching liquid into small pot over medium heat.
9
Add cream and bring to a boil.
10
Reduce to a simmer and whisk in white sauce mix.
11
Stirring constantly, simmer 1 minute.
12
Return fish to poaching liquid just to heat through.
13
Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
14
For the salad, mix together arugula, tomatoes, corn, and dressing.
15
Garnish with Parmesan shavings.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large shallot, finely chopped, 1 (750-ml) bottle brut Champagne, 2 teaspoons lemon juice, and more.

Yes, Poached Salmon with Champagne Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Salmon with Champagne Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions