So you’ve been ringing in the New Year! Here’s to a happy and healthy eating 2009…If you are still partying today, or if you have leftover champagne, here’s a quick healthy recipe to keep the celebration going.
Served with salmon in this recipe, the champagne cream sauce serves as a festive and delicious accompaniment, but it will also dress up vegetables, rice, chicken – or or any simple dish that could use some pizazz!
1 tsp. olive oil
Flour for dusting
8 oz. salmon fillet (thin slice)
1/2 c. heavy cream
1/2 c. champagne (Asti Spumante)
1 tsp. chopped garlic
1 tsp. chopped shallot
1 tsp. fresh chopped tarragon
Heat non-stick pan and lightly dust fish with flour. Sear salmon slices lightly on both sides and remove from pan. Hold in oven at 200 degrees.
Discard excess grease and add garlic and shallots and brown lightly. Add champagne (bring to boil), reduce to 2 tablespoons. Add cream and bring to boil. Reduce by 1/2 (cream will thicken).
Remove from heat, add tarragon and season to taste. Spoon sauce on plate and place fish on top in fan shape. Serve with asparagus, roasted red bliss potatoes and a light white wine (Chardonnay/Riesling).