Serves 8

Note: The salmon can be made a day ahead of time but the sauce needs to be prepared shortly before serving or it separates. The salmon is also fragrant and delicious without the Beurre Blanc sauce. It just gives it that extra creamy elegant touch.

2-½ pounds salmon fillet
Kosher salt and pepper to taste
2 teaspoons grated orange zest
1 tablespoon olive oil
1-½ cups champagne or dry white wine
½ cup freshly squeezed orange juice

For the Beurre Blanc
1/3 cup Champagne or dry white wine
1 large shallot, minced
2 teaspoons grated orange zest
¼ cup freshly squeezed orange juice
1 cup margarine cut into tablespoons (or butter)
Salt and pepper to taste

Place the salmon in a large shallow roasting pan or baking dish. Season the salmon with salt, pepper, orange zest, and drizzle with the olive oil. Set aside.

Heat a large skillet over high heat and add the Champagne. Simmer for 5 minutes. Add the orange juice and cook another 2 minutes. Remove from the heat and add salt and pepper to taste.

Preheat the oven to 425 degrees. Place a rack in the middle of the oven. Roast the salmon for 10 minutes. Remove the salmon from the oven and pour the hot reduced Champagne-orange juice sauce over the fish and roast for another 10 minutes. Serve the salmon drizzled with the pan juices and the Orange-Champagne Beurre Blanc on the side.

For the Orange-Champagne Beurre Blanc:
In a medium saucepan, mix together the 1/3 cup Champagne, shallot, zest and orange juice. Bring to a boil over high heat. Reduce the heat to medium and simmer 8 – 10 minutes, or until reduced to about 2 tablespoons. Reduce the heat to low, add 4 tablespoons of the margarine, and whisk until melted. Add the remaining butter, 1 tablespoon at a time, whisking continuously. Remove from the heat and season with salt and pepper to taste. Keep it warm until ready to serve.