Poached Salmon with Champagne Cream Sauce

Don’t take my word for it; ask a bunch of women if they think that having a man prepare a wonderful meal for the two of them is romantic. It could even be a mediocre, if not bad, meal but the effort was there and that means something. Women like stuff that means something. For most men, the list of things we really care about is a pretty short one. If our wives or girlfriends present us with a gorgeous candlelit meal, we’re usually thinking past dessert. So this recipe is for the men. What I mean is, the meal is prepared by the man, served with candlelight, champagne, etc. The woman is genuinely surprised by your effort and, if all goes well, you are rewarded in other ways less food-related, or maybe food is involved…that’s your business. You get the idea. Now go take a bath

Poached Salmon with Champagne Cream Sauce


  • 2 6 to 8 ounce salmon fillets each cut into the shape of a heart
  • salt and white pepper
  • 2 cups dry champagne
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 shallot minced (or substitute the white part of 2 green onions)
  • 1/2 cup heavy cream
  • 3 tablespoons chilled butter


  • In a large skillet over medium heat, combine champagne, water, lemon juice and shallot. Bring to a boil and then simmer for 5 minutes. With a spatula, carefully place salmon fillets into skillet. If necessary, add enough additional champagne so that liquid just rises to the top edge of the fish, but does not cover it. Cover with a lid or foil and simmer for 10 minutes or until fish is firm, but not overcooked.
  • Carefully pour 1/2 cup of liquid from skillet into a saucepan and add cream. Bring to a boil and reduce liquid to about 1/3 cup. Whisk in chilled butter until melted. To serve, place salmon on vegetables, rice or pasta and spoon sauce around fish. Go put on your smoking jacket, put on some jazz and turn the lights down low.

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