Salmon with Basil and Champagne Cream sauce

Yesterday, my husband and I celebrated our first year of marriage together with relatively little fanfare (a slew of final assignment deadlines in the next couple days didn't allow much time for celebrating). Our concession was a bottle of bubbly (specifically, Cava, Spanish sparkling wine) and a bubbly-themed salmon dish.

Recipe

adapted from Salmon CookbookServes 21 tbsp butter1 cup dry Champagne or sparkling wine1/2 cup whipping cream1/2 cup milk1/2 cup pine nuts, toasted1/2 cup packed fresh basil1 tbsp olive oil2 salmon fillets, 3/4" thickness1/4 cup green onions, chopped1/3 cup  onion, choppedMelt butter in large skillet over medium heat. Add onion and green onions and sauté for 5 minutes. Add Champagne or sparking line and boil until reduced to 1/4 cup. Add cream and milk and bring to a slow boil, until it has thickened to a sauce consistency. Season to taste with salt and pepper. Set aside.Preheat broiler. Meanwhile, blend pine nuts, basil leaves and 1 tbsp olive oil in processor until finely chopped. Season with salt and pepper. Brush salmon with oil and place under broiler. Broil one side for 3 minutes, turn over and broil until cooked through. Remove from broiler, sprinkle pine nut mixture over salmon, pressing gently to adhere. Bring cream sauce to a simmer and spoon sauce over salmon.

Musings

A few notes on preparation: The original recipe called for a full cup of whipping cream, but in the interest of staving off the obesity, we cut it with milk. We also forgot to toast the pine nuts before we blended them. In lieu of Champagne, we substituted Freixenet Sparkling Cordon Negro Brut Cava.'Twas a happy anniversary indeed. This dish, paired with with a side of mashed potatoes, came together very well. The rich, round, fatty flavour from the confluence of the pine nuts and cream was simply delicious. The sparkling wine added a great tartness to the sauce. The salmon was done just right so as to be not too dry. With a glass of Cava in hand, and tastily blended into our dish, we marked the occasion well, I believe.