Sun Dried Tomato Avocado and Prawn Topped Salmon with a Champag
Elevate your dinner table with this luxurious Sun-Dried Tomato Avocado and Prawn Topped Salmon paired with a velvety champagne reduction sauce. This recipe combines the richness of perfectly seared salmon fillets with a vibrant topping of creamy avocado, succulent prawns, and tangy sun-dried tomatoes—a delightful medley of textures and flavors. The buttery champagne sauce infuses the dish with an elegant, restaurant-quality finish that’s sure to impress. Ready in just 40 minutes, this stunning seafood dish is perfect for entertaining or treating yourself to a gourmet experience at home. Serve it alongside roasted vegetables or fluffy mashed potatoes for a complete meal bursting with sophistication. Keywords: salmon recipe, seafood dinner, champagne sauce, avocado topping, sun-dried tomato, gourmet recipe.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 pieces Prawns (cooked, peeled, and deveined)
- 0.25 cup Sun-dried tomatoes (oil-packed, finely chopped)
- 2 medium Avocado (ripe, diced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 cloves Garlic (minced)
- 2 tablespoons Parsley (fresh, chopped)
- 2 tablespoons Unsalted butter
- 1 cup Champagne
- 0.5 cup Heavy cream
Instructions
Season the salmon fillets on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden. Flip the salmon and cook for an additional 3-4 minutes, or until the flesh is opaque and cooked through. Remove the salmon from the skillet and set it aside.
In a small bowl, combine the cooked prawns, diced avocado, sun-dried tomatoes, lemon juice, and 1 tablespoon of parsley. Gently toss to combine. Set the mixture aside.
In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Add the champagne and bring to a simmer. Let it reduce by half, about 5-7 minutes.
Stir in the heavy cream and butter, whisking until smooth and slightly thickened. Season the sauce with a pinch of salt if needed.
To assemble, spoon the avocado-prawn mixture on top of each salmon fillet. Drizzle the champagne reduction sauce over and around the salmon.
Garnish with the remaining parsley and serve warm with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 1.3 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
