Champagne Poached Salmon with Raspberries

Prep Time: 10 mins | Cook Time: 15 mins | Course: Dinner | Serves: 4 

Tender champagne poached salmon is decadent with lemon and cream reduced to a lovely sauce with a raspberry and chive garnish. Adapted from Sonnie Imes compilation The Tastes of California Wine Country, contributed by California Cafe Bar and Grill. 

4 salmon filets

½ bottle of brut champagne\sparkling wine 

½ lemon, juiced

Salt and white pepper

1 cup heavy cream

½ cup butter + more for skillet

6 oz raspberries

Chives, for garnish

Lightly coat a medium-large skillet with a tablespoon of butter. Add salmon filets to the preheated pan as well as the sparkling wine, lemon juice, salt and pepper. Bring to a full boil and ignite the alcohol. This will flame up for a couple of minutes. Reduce heat to a low simmer and add cream. Cook until fish is barely cooked, remove filets to a warmed serving platter and continue to reduce the wine cream mixture until slightly thickened. Turn off the heat and add the butter in 1 tablespoon at a time whisking until thick. Serve sauce over the fish garnishing with raspberries and chives.