Salmone Champagne Recipe
Fresh salmon fillet luxuriously bathed in a creamy champagne sauce, garnished with black caviar and juicy strawberries, served with sauteed spinnach.Elegant, indulgent, and unforgettable.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Sautéed Spinach
Method
Preparing the Salmon
- 1
Sear the Salmon
In a large skillet over medium heat, add olive oil. Once hot, add the fresh salmon fillets, skin side down. Sear for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.
- 2
Make the Champagne Sauce
In the same skillet, add champagne over medium heat. Let it simmer for about 2-3 minutes until reduced by half. Lower the heat and stir in heavy cream, cooking until the sauce thickens slightly (about 3-5 minutes). Season with salt and pepper to taste.
- 3
Plate the Dish
Place the seared salmon on a serving plate, generously spoon the champagne sauce over the top, and garnish with black caviar and sliced strawberries.
Sautéed Spinach
- 4
- 5
Cook the Spinach
Add the fresh spinach to the pan and sauté for about 3-4 minutes until wilted. Season with salt and black pepper.
- 6
Serve
Transfer the sautéed spinach to a serving bowl and serve alongside the salmon dish.
