Champagne Salmon & Fettuccine Recipe

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Poached with a Champagne sauce, this salmon main dish is delish! —Taryn Kuebelbeck, Plymouth, Minnesota

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Champagne Salmon & Fettuccine Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

8 ounces uncooked fettuccine
2 cups cut fresh asparagus (1-inch pieces)
1 cup water
1 cup chicken broth
2 cups brut Champagne, divided
1 medium onion, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon pepper, divided
4 salmon fillets (4 ounces each)
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon brown sugar
1/4 teaspoon salt
3/4 cup cold butter, cubed

Directions

In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain.
In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.
In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon. Yield: 4 servings.

Nutritional Facts 1 salmon fillet with 1-1/2 cups fettuccine mixture equals 791 calories, 46 g fat (24 g saturated fat), 148 mg cholesterol, 718 mg sodium, 49 g carbohydrate, 4 g fiber, 30 g protein.

Originally published as Champagne Salmon & Fettuccine in Simple & Delicious April/May 2011, p55