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Champagne Salmon & Fettuccine

 Champagne Salmon & Fettuccine
Poached with a Champagne sauce, this salmon main dish is delish! —Taryn Kuebelbeck, Plymouth, Minnesota
4 ServingsPrep/Total Time: 30 min.

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

2 of 2

Champagne Salmon & Fettuccine (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.