1 cup water
1 cup chicken broth
2 cups Champagne, divided
1 slice of onion, cut in half
½ tsp. tarragon
1 tsp. pepper, divided
1 tsp. salt, divided
4 salmon filets (approx. 4 oz. each)
8 oz. uncooked angel hair
2 cloves garlic, minced
½ tsp. basil
½ tsp. brown sugar
1 T. lemon juice
½ c. cold butter, cubed
In a large skillet, combine water, broth, 1 cup of Champagne, onion, tarragon, ½ tsp. pepper, and ½ tsp. salt. Bring to a boil over medium-high heat. Reduce heat; add salmon and poach, uncovered for 8-11 minutes, or until fish flakes easily with a fork.
Meanwhile, prepare angel hair per package directions. In a small saucepan, bring remaining Champagne, garlic, basil, brown sugar, lemon juice, and remaining salt and pepper to a boil. Simmer about 5 minutes. Whisk in butter until melted. To serve, top pasta with salmon and drizzle butter sauce over the top.
