Oven Steamed Salmon With Champagne-butter Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb fresh salmon, center cut, skin left on (cut into 4 equal portions)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, coarsely ground
• 2 tablespoons shallots, minced
• 1/4 cup dry champagne (or dry wine)
• 2 tablespoons low sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons heavy cream
• 1/2 cup unsalted butter, cold (1 stick)
• 1 teaspoon fresh chives, chopped

Recipe

• 1 to oven-steam, first fill a pan with 1" of hot water -- place the pan in the oven before adding the water to avoid sloshing it. note: be sure the pan is deep enough to hold about 1" of water without touching the fish. preheat oven to 325.
• 2 position cooling rack over a baking sheet; spray with nonstick spray. place prepared fillets skin side down, on the rack, 1/2" apart. season with salt and pepper.
• 3 place the rack on top of the pan in the oven: oven steam salmon 15-18 minutes, or until desired doneness is reached. prepare the sauce while the fish steams.
• 4 to test fillets for doneness, gently squeeze the sides -- they should spring back, not feel too soft or firm. and the color should be coral, not opaque.
• 5 champagne-butter sauce:.
• 6 in a small saucepan over medium heat, saute shallots in 1 t. buttter until soft ( do not bown). add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minute.
• 7 reduce heat to mediumlow and stir in heavy cream. whisk in cold butter by tablespoons, stirring constantly. do not add more until the previous piece has melted completely.
• 8 strain the sauce through a fine mesh strainer. stir in the chopped chives and salt to taste. serve immediately, or remove from heat and hold, following the instructions below.
• 9 holding sauce -- transfer sauce to a bowl, then nest it in a larger bowl of hot water. cover loosely with plastic and stir often. don't let it get too hot (it may break) or too cold (it will solidify).