Monday, October 29, 2012
Oh, this was soooo good!
We haven't cooked for awhile, so I thought I'd share this fabulous recipe I made for the first time tonight. It's one of those dishes that makes you go, "Mmmmmm," out loud when you take the first bite. In fact, I think I did that three times during the course of my meal, and also complimented the cook (me) out loud a few times too! I said things like, "This is as good as The Painted Lady." "If I ate this in a nice restaurant, I would be just as impressed as I am now." "This is unbelievable." And nobody thought I was bragging because they were all agreeing and "mmmm"-ing and complimenting the cook too!
So what was the delicious dish? It's called Salmon in Champagne Sauce. I hope you like salmon. I know instantly I lost about a third of you because chocolate wasn't on the menu! But seriously, this is an excellent way to prepare salmon and actually not that difficult. You will definitely impress your guests if you serve it!
When Jeff and I were at the Columbia Gorge Hotel last weekend celebrating our 25th Anniversary, in our room was a complimentary bottle of champagne. Jeff was of the mind to leave it behind, but I knew better and packed it away with the apples, squash and cider donuts! Then I went online and searched for champagne recipes. This is the one that caught my attention...it has everything I love and sounded so rich and elegant. Here it is, in all its glory:
Salmon in Champagne Sauce
6 shallots, sliced thin
1 lb. of mushrooms (I used cremini and baby portabellas)
4 T. butter
1 t. lemon juice
1 bottle of champagne
1 to 1-1/2 c. whipping cream
salt and pepper
Saute onions and mushrooms in butter until just soft. Pour in champagne and lemon juice. Place salmon in an oiled baking dish (Pam spray or olive oil). Pour champagne mixture over salmon. Bake uncovered for 45 min. at 375 (baste with juices if salmon looks like it is getting dry). Strain liquid back into the saute pan and boil until reduced to 1/2 c. Whisk in cream, fresh herbs (I used herbes de Provence) and salt and pepper. Pour cream back over salmon and serve.
I served my salmon with jasmine rice and sauteed asparagus. Add a beautiful salad and some artisan bread (and chocolate!) and you have a special-company dinner! Bon appetite!