Champagne Salmon & Fettuccine Recipe

Champagne Salmon & Fettuccine Recipe
Champagne Salmon & Fettuccine Recipe photo by Taste of Home
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Champagne Salmon & Fettuccine Recipe

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Poached with a Champagne sauce, this salmon main dish is delish! —Taryn Kuebelbeck, Plymouth, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon. Yield: 4 servings.
Originally published as Champagne Salmon & Fettuccine in Simple & Delicious April/May 2011, p55

Nutritional Facts

1 fillet with 1-1/2 cups fettuccine mixture: 791 calories, 46g fat (24g saturated fat), 148mg cholesterol, 718mg sodium, 49g carbohydrate (6g sugars, 4g fiber), 30g protein.

  • 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
  1. In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain.
  2. 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.
  3. 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.
Originally published as Champagne Salmon & Fettuccine in Simple & Delicious April/May 2011, p55

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