Lazy Girl’s Champagne Poached Salmon proves that you don’t have to get out of your pajamas just to have a fancy, delicious meal
Do you ever have those days where you just cannot/do not want to/will not get out of your pajamas?
No? You’re not into lazy Sundays (or any day of the week when you work from home. Hypothetically speaking, of course) or staying in your pajamas after lunchtime?
I’m afraid we don’t have that much in common then…
I kid I kid. Just promise you’ll stop reading this post if you are going to judge my stay-in-pajamas-all-day-long days.
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Alright so long story short, I was having such a lovely day. It was a combination of lounging in bed a little longer than normal, casually drinking tea curled up on my sofa with a book, enjoying homemade pancakes & bacon, more reading, cooking a few things to clear out my fridge, more lounging, more tea drinking, etc.
Therefore, I saw no need to get out of my pj’s.
That is until I decided that I wanted to make some salmon. I had a few pieces of salmon in the fridge leftover from the day before, and it was time to cook it or toss it. I don’t do fish that’s been sitting in the fridge for extended periods of time. Ew.
My dilemma was that I didn’t have a lot of the ingredients that were in the original recipe I wanted to use.
In typical fashion, I decided to improvise. I mean, I had the champagne. I had the salmon. I had the butter & the garlic. Aren’t those the most important things? Yes, yes they are.
And this Lazy Girl’s Fancy Poached Salmon proves that you don’t have to get out of your pajamas just to have a fancy, delicious meal.
I call this fancy because cooking anything in champagne or prosecco or cava or your sparkling wine of choice is much fancier than cooking it in broth. And by fancy, I mean Reba’s version of Fancy, not Iggy Azalea’s.
I call this lazy because you need a few pantry ingredients to make this rich, incredibly delicious meal. Plus, it’s stupid-easy.
Pour some champagne (or any sparkling wine) into a pot with a little water and some garlic + dried dill. Then put your salmon in there, and let it simmer until done.
Meanwhile, you make a sauce by reducing champagne then adding in lemon juice & butter. And yeah, that’s it.
However, there might be a few questions on your mind. Let’s see if I can help…
1) You’re wondering what do you do with the leftover 1/2 cup of champagne? You drink it, duh.
2) What happens if you drink a glass before you have time to make a sauce? No prob! Just take 1/2 cup of the cooking liquid and reduce that. (I may or may not know this works well from experience)
My best advice is to have two bottles for this recipe. One for poaching. One for drinking. And preferably make it while you’re in your pajamas.
Champagne Poached Salmon
- 3 1/2 cups champagne divided
- 1 cup water
- 2 cloves garlic smashed
- 1/4 tsp dried dill
- 4 salmon fillets 4-6 ounce, skin removed
- 1 tsp lemon juice
- 1 TBSP cold butter cut into small pieces
- salt & pepper to taste
Poach the Salmon:
- Add 3 cups of champagne, water, garlic, and dried dill into a pot or skillet. Bring to a boil and reduce heat to a simmer. Simmer for 10 minutes.
- Transfer to salmon fillets to the simmering champagne. Spoon some poaching liquid on top of salmon. Simmer until done, about 10 minutes.
Make the Sauce:
- Meanwhile, pour remaining 1/2 cup champagne to a small saucepan. Bring to a boil and boil until liquid reduces to about two tablespoons. Remove from heat and stir in lemon juice and cold butter.
- Remove salmon from the poaching liquid when done with a slotted spoon. Season with salt and pepper to taste. Plate salmon and pour sauce over the top. Enjoy!
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