Italianstylesalmonfilletswithvodkasauce Recipes

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.

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE

Steps:

• In a large saucepan cook onion in the oil over medium heat until soft (5-8 minutes).
• Add broth, cream, vodka and salt and bring to a boil over medium high heat, stirring occasionally until sauce is reduced to 2 cups (45-60 minutes).
• Remove from heat and stir in dill, lemon zest and juice and pepper. Reserve 1/2 cup sauce.
• Add salmon to saucepan and cook over medium low heat until fish is heated through (2-4 minutes).
• Meanwhile cook pasta according to package directions.
• Reserve 1/2 cup pasta water; drain pasta.
• Return pasta to pot and toss with reserved sauce.
• Put pasta in large bowl and spoon fish and sauce over top; toss before serving.

CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR

Steps:

• Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
• Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
• Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.