Poached Salmon with Champagne Sauce

Directions

1. In a large straight-sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft, 1 to 2 minutes. Add Champagne, lemon juice, and parsley to the pan. Bring to a boil and reduce heat to a bare simmer. Slide fillets into liquid, cover and poach for 3 to 4 minutes or until done. Transfer the fillets to a plate, set them aside. DO NOT EMPTY THE PAN.
2. Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer, stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through. Transfer fish to a serving plate, spoon over the sauce and garnish with lemon and parsley.
3. For the salad, mix together arugula, tomatoes, and corn. In a small bowl, whisk oil and vinegar together and pour over salad. Garnish with Parmesan shavings.