Skip to main content

Champagne Monday! Poached Salmon with Caper-Cream Sauce for #FoodNFlix

It's not Thursday...or Friday. We're going with 'Champagne Monday' here for #FoodNFlix!

Food‘nFlixHappy New Year!! Amy at Amy's Cooking Adventures is hosting this first Food'N'Flix event of 2016. Woohoo. It's her first time hosting though she's been cooking with the group for awhile now. The group watched, or rewatched as the case may be, Failure to Launch.* 

Click to see Amy's invitation.

On the Screen...
It's been years since I've seen this film. I probably saw it when it came out in 2006. But I was happy to watch it again with my foodie-goggles on this time. You really don't realize how much food is in this movie!

Failure to Launch is a predictable, formulaic romantic comedy. But it's at least an enjoyable predictable, formulaic romantic comedy. And - the best part - the supporting cast steals the show.

Here's the basic idea: Tripp, played by Matthew McConaughey, still lives at home with his parents, played by Kathy Bates and Terry Bradshaw. They hire Paula, played by Sarah Jessica Parker, who is, as she puts it a "professional motivator." Her job is to get men to fall for her so that they will want to move out of their parents' houses and forge a life with her. Once they move out, she dumps them. Job done. At least that's how it supposed to work.

So, here's the predictable part...and a spoiler. Drumroll, please. Tripp and Paula end up together, but not without much manipulation on the part of their family and friends. Speaking of friends, Tripp's best buddies and fellow failure-to-launchers are Ace, played by Justin Bartha (love him!), and Demo, played by Bradley Cooper (really love him!!). They are hilarious. I can laugh at the characters...just so long as my boys don't end up with friends like that! Seriously.

Kit, played by Zooey Deschanel, is Paula's surly roommate. She steals the show; I can overlook the mockingbird CPR scene. Yes, don't ask. But it is this exchange between Kit and Paula that inspired my recipe post for this event.

Kit: Good news. It's Champagne Thursday.
Paula: It's Friday.
Kit: Uh, yeah, it came twice this week.
Paula: For the third straight week.
Kit: There's talk of making it permanent.
Paula: Oh, kind of like Daylight Saving's Time?
Kit: Right, but for booze.

On the Plate...
It's Champagne Monday! I'm sharing Poached Salmon with Caper-Cream Sauce tonight. In case you're curious - no, I did not cook with the Veuve Clicquot. I cooked with a cheaper champagne and drank the Veuve Clicquot.


  • 4 salmon fillets
  • 2 C champagne
  • 1 shallot, chopped
  • 1 T fresh herbs (I used a mixture of dill, oregano, and thyme)
  • freshly ground salt
  • freshly ground pepper
  • 1 shallot, minced
  • 1/2 C champagne
  • 1/3 C heavy cream
  • 2 T  butter
  • freshly ground salt
  • freshly ground pepper
  • 1 t freshly squeezed lime juice
  • 1 T capers
To Serve
  • cooked rice (I used a pink rice)
  • parsley


Add the champagne, shallots, and herbs to a large, flat-bottom pan. Bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes.

Add the fish to the pan and spoon the poaching liquid over them. Cook until the salmon is firm and cooked through, approximately 10 minutes. Remove from the pan using a slotted spatula.

Meanwhile, in a saucepan, add additional shallots and additional champagne. Bring to a boil and cook until almost all of the liquid has evaporated, approximately 4 to 6 minutes. Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by half, approximately 3 minutes. Whisk in the butter until smooth. Season, to taste with salt, pepper, and lime juice. Fold in the capers.

To serve, place cooked rice on a plate and top with the cooked salmon. Spoon the sauce over the top of the salmon and serve immediately. Garnish with fresh parsley.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. Great recipe, Camilla! Your inspiration is from my favorite scene in the movie!

  2. Great job, Cam. This recipe is perfect for our FFF group as well. I am pinning and posting.

  3. That looks divine. I have never heard of pink rice before, have to start looking for it.

  4. What a delicious looking dish. I'm going to have to try it.

  5. Are there three better words than 'Caper-Cream Sauce?'--I think not! ;-) And then you added champagne and salmon so I am in food heaven. Great and fun inspiration!

  6. Champagne was on my short list of maybes but went another way. So great to use it in a fish dish and I am also a fan of capers!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas