Italian Style Salmon Fillets With Vodka Sauce Recipes

SMOKED SALMON VODKA CREAM SAUCE

Steps:

• In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka.
• When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream.
• Season sauce with salt, pepper, nutmeg, and chile pepper. Reduce sauce to desired consistency; serve.

CREAMY LEMON VODKA SALMON PASTA

Steps:

• Bring 4 quarts of salted water to a boil and cook the pasta until al dente, as it will finish cooking in (and absorb!) the sauce. Reserve 1/2 cup of the pasta water.
• Heat the butter in a large skillet over medium heat. Sweat the onion with a sprinkle of salt until it is tender and translucent but not browned, about 5 minutes.
• Pour in the vodka and reduce it down until it is almost gone.
• Add the cream and cook until it just starts to bubble. Gently stir in the cooked salmon and warm through.
• Add the cooked pasta and continue cooking until the sauce begins to thicken, about 2 to 3 minutes. If the sauce is too thick, add a little of the pasta water.
• Remove the skillet from the heat and stir in the lemon juice and zest, Parmesan and fresh dill. Taste and season with salt and freshly ground pepper.
• Garnish with thin lemon slices, fresh dill and more Parmesan.

PENNE SALMON AND VODKA RECIPE

Steps:

• 01 - Cook the Penne Pasta into some salted water. 02 - Chop the Shallot and saute into the Butter. 03 - Chop the Salmon in small pieces and add it to the pan with the Shallot. 04 - Add the Vodka and cook it until it has evaporated. 05 - While the Vodk evaporates, chop the Cherry Tomatoes and one the Vodka has gone, cook it with the Salmon for few minutes. 06 - Add the Tomato Paste and the Cream and cook for 3 minutes. 07 - Sprinkle some Scallion and mix well. 08 - Drain the Pasta al dente and combine it with the Sauce. Serve.

SALMON IN VODKA SAUCE RECIPE - (4.2/5)

Steps:

• Boil pasta in salted water until al dente. While pasta is cooking, make the sauce. Saute shallot in olive oil in skillet. Add tomatoes (and spinach/kale if desired) and vodka and cook for 2 minutes. Add chicken broth and herbs. Add salmon and gently cook for five minutes. Stir in cream. Add cooked pasta to skillet and coat with sauce. Taste for seasonings, adding salt and pepper as desired. Serve with grated Parmesan and crusty bread.

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE

Steps:

• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
• While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

ITALIAN STYLE SALMON FILLETS WITH VODKA SAUCE

Steps:

• heat the oil in a large saute pan over medium heat, until almost smoking.
• Add the salmon fillets and sear to brown, about 3 minutes a side.
• Add the onion , plum tomatoes, chives, asparagus tips and continue to cook for 2 minutes.
• Add vodka, tipping the pan toward the flame to ignite. Continue cooking until the flame goes out and the alcohol is burned off.
• Stir in the crushed tomatoes, grated cheese and enough heavy cream to create a pink sauce.
• Cook an additional 1-2 minutes, or until fish is cooked through.
• Season with salt and pepper.
• Remove the fish to serving plates and continue cooking and stirring the sauce to thicken if desired.
• Pour sauce over the fish and garnish with fresh parsley.