Salmon with Champagne Beurre Blanc

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salmon-champagne-sauce

4 (5 ounce) pieces salmon fillet
1/3 cup minced shallot
¾ cup champagne
1 cup margarine
2 tablespoon lemon juice
Salt to taste

Preheat oven to 350 degrees. Sprinkle salmon with a little salt and 1 tablespoon of lemon juice. Bake for 15 minutes.

Heat shallots and champagne over medium heat until reduced to about 2 tablespoons. Whisk in small cubes of chilled margarine, several pieces at a time, whisking until margarine is completely incorporated before adding next batch. Do not let sauce simmer. Pour sauce through a fine sieve to remove solids (optional). Stir in 1 tablespoon lemon juice and add salt to taste.

Wine suggestion:
I just love the idea of using the Castel “C”
if that it is too expensive then I would suggest using the Goose Bay Pinot Gris or even less expensive the Teal Lake Chardonnay,
available at OnlineKosherWine.com.

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