Salmon with Prosecco Cream Sauce

I love finding a recipe that jumps off the page (or screen) at you, and you can't wait to make it. I came across a recipe for Salmon in Champagne Cream Sauce on Katie's blog So Tasty, So Yummy and knew I needed to make it.  I have made a similar dish which poached the salmon in white wine and I was intrigued by the champagne. Ultimately, I decided to use a prosecco over a champagne because I had a bottle at home and it is a little cheaper. If you have not had prosecco it is an Italian sparkling dry white wine and it is delicious.  This recipe is really simple and to poached fish is delicious with the creamy prosecco sauce. Ron and I both devoured our meals, and practically licked the sauce off the plate! This is  great recipe if you are entertaining because the cooking process is easy and the portions can be easily who wouldn't want to have a creamy prosecco sauce!

Prosecco Poached Salmon
1 tablespoon unsalted butter
3 cups Prosecco
1/4 cup shallots
3 sprigs fresh dill
1 tablespoons minced fresh dill
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets, skin removed
Prosecco Cream Sauce, recipe follows

Grease medium rimmed skillet with the butter. Add the Prosecco, shallots, dill sprigs, chopped dill, and salt and pepper and bring to a boil. Reduce the heat to medium-low. Gently simmer for 5 minutes.

Add the fish to the pan and spoon the poaching liquid over them. Cook uncovered until the salmon is firm and cooked through, about 10 minutes. (If the poaching liquid does not cover the fish, spoon the liquid over the fillets as they cook.)

Using a slotted spatula, remove the fillets from the pan and blot excess liquid with a paper towel. Serve with the Prosecco Cream Sauce.

Prosecco Cream Sauce

1/4 cup chopped shallots
2/3 cup Prosecco
1 cups heavy cream
2 1/2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon white pepper

In a saucepan, combine the shallots and Champagne. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.

Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.

Whisk in the butter until smooth and strain the sauce through a fine mesh strainer.  Season with salt and pepper.  Serve immediately over salmon.

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