Poached Champagne Salmon over pasta

Posted on April 7th, 2009 by Danielle.
Categories: dinner, lemon, onion, pasta, salmon, sauce.

Sounds decadent doesn’t it?  So one night I was going to make my Nane’s pasta with clam sauce, but I only had salmon.  Then someone came over with a bottle of champagne.  I thought, “mmm…can I find a recipe that fits all three?”  The answer was, “with a little combination-yes”.  So here’s the recipe, taken from a HG-TV recipe, a Food Network Recipe and my Nane’s recipe.

Poached Champagne Salmon over Pasta:

Ingredients (serves 2):

1 Tbs olive oil
1 clove garlic minced
1 large shallot minced
8 oz brut champagne
3 Tbs salted butter
1/2 tsp fresh dill
1 pint heavy cream
1 tsp sea salt
1 Tsp lemon juice
1 large fillet of Salmon
1/2 box Angel Hair pasta
black pepper
Parmesan cheese

Cooking Supplies:

Large high sided skillet w/lid
Pasta pot
Small sauce pot

Heat the large high-sided skillet over medium-high heat, add olive oil.  Add shallots and garlic and sauté until soft and golden.  Add champagne, lemon juice, salt and dill and bring to a boil.

In the meantime remove the scales from the salmon and cut the fillet into two pieces.

Reduce heat on the liquid to just a simmer.  Slide in the two fillet pieces and cover.  Poach 3-4 minutes.  Transfer the finished salmon to a covered plate. Leave liquid simmering in the skillet. In another pot, bring water to a boil and add pasta. Cook pasta 10 minutes or until soft.

In a small sauce pot, add 1 cup of the champagne liquid over medium heat.  Add heavy cream and butter. Bring to a boil then reduce to a simmer and season with pepper and additional salt to taste.

Return salmon to champagne liquid to reheat.  Drain pasta and set on the plate.  Place reheated salmon on the pasta and cover in cream sauce.  Garnish with parsley and Parmesan cheese if you’d like.

Follow the Recipe Extra: The important part of this recipe is to balance the flavor of the champagne liquid and the heavy cream.  Too much cream and it will be a little bland, too much broth and it’ll be too champagne-y.  The key is to taste and taste.  Once you get a handle on the mixture, you’ll be able to make this recipe a million times and always get it right.


Wasabi and Honey Glazed Salmon

Posted on March 23rd, 2009 by Danielle.
Categories: dinner, fruit, recipe, rice, salmon, sauce.

I like sweet fish. I make a great pineapple salmon as well, but this is by far my favorite salmon recipe. Why? Because it’s like having a whole sushi dinner in your mouth at once. Delicious.

Wasabi and Honey Glazed Salmon:

2 Salmon Fillets
4 Tbs. sake
3 Tbs. Honey
3 Tbs. Soy sauce
1 tsp – 1 Tbs (depending on your taste)Wasabi paste
2 Tbs. lime juice
2 Tbs. oil
sesame seeds

Start by preparing your sauce so it’s ready for use when the time comes. Put the lime juice in a small bowl and slowly whisk hone through it. Stir in soy sauce, sake and wasabi paste.

On the stove heat a high sided skillet with the oil on medium-high heat. Add salmon to the pan and sear each side for 1-3 minutes. Then reduce the heat to medium or medium low and continue cooking the salmon until cooked through. Remove salmon from the pan and set on plate or a bed of rice.

Add glaze to the skillet and simmer for one minute making sure to stir constantly. Sauce will thicken a bit. Ladle sauce over salmon and rice. Sprinkle with sesame seeds and a lime wedge for garnish.

Follow The Recipe Extra:
To complete the “sushi restaruant” taste this meal has to have steamed edemame as a side dish. There are tons of varieties that you can get from the frozen food section at the grocery store. Also I always use a sake in the dish that I can drink with dinner. I’m partial to Momokawa Pearl sake served cold.


Summer Spinach Salad – with Salmon and Strawberries

Posted on March 1st, 2008 by Danielle.
Categories: berries, dinner, salad, salmon, strawberry, vinegar.

Back when I worked at that previously mentioned restaurant (;)) they once had a salad that was seasonal and so good that I ate it probably once a day for the 3 months they carried it. My skin looked great and I felt healthy all that month as well if I remember correct. This is my take on that salad. Mine is just as good, but the dressing is easier along with the produce.

S is for Summer/spring Spinach, Strawberry and Salmon Salad

1 bag of pre-washed baby spinach
1 cup sliced strawberries
3 tablespoons of olive oil
2 tablespoons of white vinegar
3 tablespoons of white sugar
1/4 teaspoon paprika
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 Salmon Filet
juice from 1/2 a lime

In a piece of foil, place the filet in the center, smother the fish with the lime juice. Wrap fish up and bake or grill until cooked to your preference. (I usually do 15 min in the oven at 400 degrees, so it’s a little raw in the center.)

Slice and rinse strawberries and move to a salad bowl. Rinse spinach and place in the salad bowl. In a separate bowl or a salad dressing cruet combine the vinegar, olive oil, paprika, sugar and seeds. Shake or stir until ingredients are evenly mixed. Combine dressing with salad and toss well.

On a plate lay out salad making sure to get the strawberries. Place salmon on the top and serve.
Serves 2

Follow the Recipe Extra: I usually do more berries. blueberries, blackberries. Sometimes I use kiwis and that makes for an awesome salad. If you feel like you need a little good fat in there, avocado actually tastes great with sweet dressings and fruit. This dish can also be made with chicken. Enjoy!