In a small saucepan, add champagne, sugar, vanilla extract, chili powder, cumin, cinnamon, salt and pepper. Heat over medium-high heat, stir and cook until glaze boils, about 2-3 minutes. Reduce heat and simmer until glaze reduces and slightly thickens, about 5 minutes. Remove from heat.
In a large skillet over low heat, add half-and-half, vanilla extract and bay leaves, stir to combine. Bring to a gentle simmer, add salmon fillets, cover and poach until done, about 8-10 minutes.
Preheat broiler on high-heat; place poached fish on a rimmed baking sheet lined with foil, lightly coat with cooking spray. Generously brush filets with glaze and broil on high-heat for 2-3 minutes. Serve with grilled asparagus.
In a small saucepan, add champagne, sugar, vanilla extract, chili powder, cumin, cinnamon, salt and pepper. Heat over medium-high heat, stir and cook until glaze boils, about 2-3 minutes. Reduce heat and simmer until glaze reduces and slightly thickens, about 5 minutes. Remove from heat.
In a large skillet over low heat, add half-and-half, vanilla extract and bay leaves, stir to combine. Bring to a gentle simmer, add salmon fillets, cover and poach until done, about 8-10 minutes.
Preheat broiler on high-heat; place poached fish on a rimmed baking sheet lined with foil, lightly coat with cooking spray. Generously brush filets with glaze and broil on high-heat for 2-3 minutes. Serve with grilled asparagus.
Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
