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

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

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur