Savory Salmon Fillets with Creamy Vodka Tomato Sauce
Indulge in the rich flavors of this Savory Salmon Fillets with Creamy Vodka Tomato Sauce. This dish combines tender, seared salmon with a luxurious sauce made from fresh tomatoes, fragrant herbs, and a splash of vodka for an extraordinary taste experience. Great for a delightful weekday dinner or a special occasion, this recipe is sure to impress family and friends alike. Serve it with a side of pasta or crusty bread to soak up the delicious sauce.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
olive oil
1 tablespoon (heated)
salmon fillets
2 lbs (skinless or with skin)
red onion
1 small (finely chopped)
plum tomatoes
4-6 (cored and chopped)
fresh chives
2 tablespoons (finely chopped)
asparagus
1 lb (tips only)
vodka
3-4 tablespoons (added to the pan)
crushed tomatoes
1 (14 ounce) can (added to the sauce)
parmesan cheese
1/4 cup (grated)
heavy cream
6-8 ounces (added for sauce)
salt
to taste
pepper
to taste
fresh parsley
for garnish (chopped)
Instructions
1
Heat the olive oil in a large sauté pan over medium heat until it shimmers, but is not smoking.
2
Add the salmon fillets to the pan, skin side down if applicable, and sear for approximately 3 minutes on each side until they develop a golden brown crust.
3
Add the finely chopped red onion, chopped plum tomatoes, and fresh chives to the pan. Sauté for an additional 2 minutes to soften the vegetables.
4
Pour the vodka into the pan and carefully tilt the pan toward the flame to ignite the alcohol. Allow the flames to subside naturally, letting the alcohol cook off.
5
Stir in the crushed tomatoes and grated parmesan cheese. Gradually add heavy cream until a creamy pink sauce forms, adjusting to your preferred thickness.
6
Allow the sauce to simmer for 1-2 minutes while ensuring the salmon is fully cooked through.
7
Season the dish with salt and pepper to taste.
8
Carefully remove the salmon fillets from the pan and place them onto serving plates.
9
Continue stirring the sauce, letting it thicken if desired for another minute or two.
10
Spoon the sauce generously over the salmon and garnish with freshly chopped parsley before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in Savory Salmon Fillets with Creamy Vodka Tomato Sauce?
The main protein in this recipe is salmon fillets, specifically 2 lbs of them.
How much salmon do I need for this recipe?
You will need 2 lbs of salmon fillets, which can be either skinless or with skin.
What type of oil is recommended for searing the salmon?
The recipe calls for 1 tablespoon of olive oil to be heated until it shimmers.
How long should I sear the salmon fillets?
Sear the salmon for approximately 3 minutes on each side until a golden brown crust develops.
What vegetables are included in the sauce?
The sauce includes finely chopped red onion, chopped plum tomatoes, and fresh chives.
What kind of tomatoes are used in this recipe?
The recipe uses both 4-6 fresh plum tomatoes (cored and chopped) and one 14-ounce can of crushed tomatoes.
How much vodka is required for the sauce?
You should use 3-4 tablespoons of vodka.
How do I safely cook with the vodka?
Pour the vodka into the pan and carefully tilt it toward the flame to ignite. Let the flames subside naturally to cook off the alcohol.
What type of cheese is added to the tomato sauce?
The recipe uses 1/4 cup of grated parmesan cheese.
How much heavy cream is needed to make the sauce creamy?
You should add 6-8 ounces of heavy cream until a creamy pink sauce forms.
What herbs are used for seasoning and garnish?
The recipe uses fresh chives in the sauce and chopped fresh parsley as a garnish.
Are asparagus tips used in this recipe?
Yes, the ingredient list includes 1 lb of asparagus tips.
What is the best way to serve this salmon dish?
It is best served with a side of pasta or crusty bread to soak up the creamy vodka sauce.
How do I adjust the thickness of the sauce?
You can adjust the thickness by gradually adding the heavy cream or by simmering the sauce for an extra minute or two after removing the salmon.
Is this recipe suitable for a special occasion?
Yes, the luxurious sauce and elegant presentation make it perfect for both weekday dinners and special occasions.
Should the salmon be skinless?
You can use either skinless salmon fillets or fillets with the skin on.
What temperature should the pan be for searing?
The olive oil should be heated over medium heat until it shimmers but is not smoking.
When do I add the parmesan cheese?
Stir in the grated parmesan cheese along with the crushed tomatoes after the vodka flames have subsided.
How long should the sauce simmer?
The sauce should simmer for 1-2 minutes while the salmon finishes cooking, and potentially longer if you want it thicker.
What is the purpose of the red onion in this recipe?
The red onion provides a mild, sweet base flavor when sautéed with the tomatoes and chives.
Does this recipe include salt and pepper?
Yes, the dish should be seasoned with salt and pepper to taste near the end of the cooking process.
How many plum tomatoes should I use?
The recipe recommends using 4 to 6 plum tomatoes.
What color should the sauce be?
The addition of heavy cream to the tomato base should result in a creamy pink sauce.
Is the salmon cooked skin-side down first?
Yes, if your fillets have skin, you should start by placing them skin side down in the pan.
What is the preparation for the fresh chives?
The chives should be finely chopped before being added to the pan.
How is the parsley prepared for garnish?
The fresh parsley should be chopped and sprinkled over the salmon just before serving.
Can I make this recipe quickly?
Yes, it is tagged as a quick meal and a healthy dinner option.
What type of cuisine does this dish represent?
This dish is categorized under Italian cuisine and seafood.
How do I prepare the plum tomatoes?
The plum tomatoes should be cored and chopped before sautéing.
How much total fat or calories are in this recipe?
The specific nutritional data for calories, fat, and carbohydrates is not provided for this recipe.