It wouldn't be Valentine's Day at our house without this wonderful fresh Salmon with Champagne & Raspberry Crème Sauce! This has been on our Valentine Dinner menu for more than a decade - a romantic dish from Gunflint Lodge, and one of our favorites!
Start with a bottle of champagne, pour a flute or two to sip on while you prepare this with your honey! Tender salmon is poached in butter and champagne, and topped with a fabulous Champagne & Raspberry Crème Sauce. It's beyond wonderful - and a dinner that will capture your heart!
I usually freeze a basket of wild raspberries when they are picked in the last days of summer, and HIDE THEM well in the freezer, to pull out for this February treat. Wild raspberries will give you such wonderful flavor, deep red color and have smaller seeds than anything you can find at the market - but you can always use fresh raspberries for a perfectly pink sauce! A splash of Chambord to the sauce when its simmering adds another layer of raspberry flavor to the rich cream sauce.
This dinner cooks up so quickly - it's usually ready to serve in less than 20 minutes, start to finish! I usually serve with Wild Rice Pilaf or Buttermilk Wild Rice & Toasted Pecan Cakes, and always with fresh steamed asparagus spears.
This is so easy and quick to prepare that I always wonder why I don't make it more frequently, but it truly is our special "Valentine's Dinner". One taste, and you'll agree!
Hope you get a chance to try this with your special loved one!
2 (6-8 oz. each) salmon fillets
2 tablespoons butter, melted
Salt & fresh-cracked black pepper
½ cup Champagne
CHAMPAGNE & RASPBERRY CRÈME SAUCE:
½ - 3/4 cup reserved salmon sauce (reserved from champagne-poached salmon)
½ cup fresh raspberries
½ cup heavy cream
Splash of Chambord (raspberry liqueur)
Salt and White Pepper
Garnish: fresh raspberries
HOW I MAKE THIS:
Previously posted 2010, 2013; re-photographed and re-posted February 2018.
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