Champagne-poached salmon with mango

Champagne	2 cups
Cream, heavy	2 cups
Salmon filets, four	24 ounces
Mango, peeled, seeded, quartered, fan cut	1
Butter, unsalted	2 tablespoons

1. In a large skillet, add the champagne and salmon. 
2. Bring to a boil, and reduce the liquid to half. 
3. Add the cream, and return to a boil. 
4. Reduce to a simmer, and continue poaching the salmon for about 5 minutes. 
5. Place a mango quarter on each filet, and continue cooking until the salmon is done, about 3 minutes. 
6. Remove the salmon from the pan, and keep warm. 
7. Reduce the sauce to about 1 cup. 
8. Whisk in the butter, and pour over the salmon.