Member's Mark Salmon alla Vodka

Prep Time 15 min
Cook Time 25 min
Servings 6-8


  1. In boiling salt water, cook angel hair until al dente. Strain, and immediately cool in cold water to stop cooking, strain again, reserve.
  2. Cut salmon on a slanted bias into 4 oz. pieces. Season with salt & lemon pepper then dredge in flour.
  3. In skillet, heat 1 tbs butter over medium-high heat. Sear salmon pieces on both sides until they start to brown (1-2 minutes per side), working in batches (adding more butter as needed). Remove from pan and reserve.
  4. Reduce heat to medium and add 1 tbs butter to melt. Add garlic and cook for 1 minute. Add pesto and cook for 1 minute, stirring. Add artichoke hearts and halved tomatoes, stir together.
  5. Add vodka and scrape any food off bottom of pan. Caution: vodka should ignite if cooking on an open flame. Once flame subsides, add tomato sauce, oregano and parsley.
  6. Simmer until sauce has reduced by about half and starts to thicken.
  7. Add heavy cream, stir, season to taste with salt & pepper and bring back to simmer.
  8. Add salmon back to sauce. Simmer, allowing sauce to thicken (2-3 minutes).
  9. Serve over angel hair pasta. Top with shaved Parmigiano Reggiano.

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