Salmon With Basil Champagne Cream Sauce Recipe

Name: Salmon With Basil Champagne Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS FOR THE SAUCE; 2 tablespoons butter or 2 tablespoons margarine; 1/4 cup shallot, chopped; 2 cups dry champagne; 2 cups whipping cream; salt and pepper; INGREDIENTS FOR THE BASIL-PINE NUT MIXTURE; 2 tablespoons olive oil; 1 cup pine nuts; 1 cup packed fresh basil; salt and pepper; INGREDIENTS FOR THE SALMON AND ASSEMBLY; 4 (8 ounce) salmon steaks; 2 tablespoons olive oil; salt and pepper; 1/2 cup chives or 1/2 cup green onion, chopped

Servings: persons

INGREDIENTS FOR THE SAUCE
2 tablespoons butter or 2 tablespoons margarine
1/4 cup shallot, chopped
2 cups dry champagne
2 cups whipping cream
salt and pepper
INGREDIENTS FOR THE BASIL-PINE NUT MIXTURE
2 tablespoons olive oil
1 cup pine nuts
1 cup packed fresh basil
salt and pepper
INGREDIENTS FOR THE SALMON AND ASSEMBLY
4 (8 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper
1/2 cup chives or 1/2 cup green onion, chopped

1
TO PREPARE THE SAUCE:
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.
6
TO PREPARE THE BASIL-PINE NUT MIXTURE:
7
Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper.
8
TO PREPARE THE SALMON:
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.
11
TO ASSEMBLE:
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.

1426

kcal

Calories

130

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: INGREDIENTS FOR THE SAUCE, 2 tablespoons butter or 2 tablespoons margarine, 1/4 cup shallot, chopped, 2 cups dry champagne, and more.

Yes, Salmon With Basil Champagne Cream 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!

Salmon With Basil Champagne Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions