Salmon is poached and served over pasta with a cream sauce flavored with wine and basil.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium-high heat, combine the white wine, onions, basil and peppercorns. Bring to a boil and cook until reduced by half, about 20 minutes.

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  • Meanwhile, heat the fish stock in a large skillet over medium-low heat. Add the salmon, and poach for 10 to 15 minutes, until salmon is cooked through, always keeping the stock at just below the boiling point. Remove the salmon to a plate, and cover with aluminum foil to keep warm.

  • Remove about 3/4 cup of the fish stock, and stir it into the white wine reduction. Transfer the white wine sauce to a blender, and puree until smooth. Strain through a sieve back into the saucepan, and stir in the cream. Bring to a boil, and reduce by half again. Whisk in cold butter, and season with salt and pepper.

  • Meanwhile, bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Serve pasta with salmon fillets and spoon sauce over the top. Garnish with a piece of dill.

Nutrition Facts

1226 calories; protein 70.2g 141% DV; carbohydrates 95.9g 31% DV; fat 47.7g 73% DV; cholesterol 209.6mg 70% DV; sodium 919.4mg 37% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2006
i only made the sauce and did not bake the salmon. i also used half and half instead of heavy whipping cream. the sauce came out amazing and was a hit at the christmas eve dinner but i had to cook it down much longer and had to add some flour to thicken the sauce. overall it was great but the cooking time provided in the recipe was not long enough. Read More
(20)

Most helpful critical review

Rating: 2 stars
11/08/2005
We tried this recipe a few days ago and weren't too thrilled. The sauce wasn't creamy like we expected at all and really wasn't very flavorful. The recipe sounded delicious and we followed it to a tee but we were less impressed with the outcome. Read More
(31)
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 2 stars
11/07/2005
We tried this recipe a few days ago and weren't too thrilled. The sauce wasn't creamy like we expected at all and really wasn't very flavorful. The recipe sounded delicious and we followed it to a tee but we were less impressed with the outcome. Read More
(31)
Rating: 5 stars
12/26/2006
i only made the sauce and did not bake the salmon. i also used half and half instead of heavy whipping cream. the sauce came out amazing and was a hit at the christmas eve dinner but i had to cook it down much longer and had to add some flour to thicken the sauce. overall it was great but the cooking time provided in the recipe was not long enough. Read More
(20)
Rating: 1 stars
11/17/2005
The outcome was just not tasteworthy at all unfortunately. Read More
(18)
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Rating: 1 stars
09/29/2006
Not at all as tasty as it sounded. Too Bad. Read More
(10)
Rating: 4 stars
05/04/2009
I made a few adjustments to this recipe I strained the white wine reduction instead of a puree and made a roux then added milk after it thickens added the wine reduction and reduced the poaching liquid and added it. The sauce stayed thick and served with steamed asparagus around the edge of plate....Delicious! Read More
(10)
Rating: 4 stars
05/14/2008
I thought this was delicious and easy!! Read More
(7)
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Rating: 1 stars
12/03/2009
I thought the yogurt and sour cream together in one recipe would be weird and it was. I wasn't too fond of this recipe. Read More
(5)