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Poached Salmon in Champagne Dill Sauce

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Submitted by snajlba

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

6 6
EACH EACH SALMON FILLETS
1 inch thick *
6 9E+1
TABLESPOONS ML BUTTER, UNSALTED
3 45
TABLESPOONS ML LEMON JUICE
½ 118
CUP ML CHAMPAGNE *
2 3E+1
TABLESPOONS ML CHIVES
chopped
Sauce
½ 118
CUP ML SOUR CREAM
1 15
TABLESPOON ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML CHIVES
chopped
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML DILL WEED
chopped

Directions

Bring salmon fillets to room temperature.

Melt butter over low heat in a large skillet.

Stir in lemon juice, champagne, and chives.

Place fillets in skillet and baste.

Cover and cook over low heat 30 minutes or just until fish cooks through.

Whisk together sauce ingredients.

Refrigerate until serving time.

Serve salmon warm from the skillet with chilled sauce poured over each fillet.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 164 85% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 42mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 12%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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