Champagne Salmon & Fettuccine Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
8 ounces uncooked fettuccine
2 cups cut fresh asparagus (1-inch pieces)
1 cup water
1 cup chicken broth
2 cups brut Champagne, divided
1 medium onion, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon pepper, divided
4 salmon fillets (4 ounces each)
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon brown sugar
1/4 teaspoon salt
3/4 cup cold butter, cubed
Instructions
In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain.
In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.
In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon.
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