Vodka Dill Salmon Recipe
Pan seared salmon topped with a creamy vodka, lime and dill volute sauce, au gratin potatoes and blanched asparagus.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 375°F (190°C). In a greased baking dish, layer the thinly sliced potatoes. Sprinkle salt, pepper, and half of the cheddar cheese over the layers. Repeat until all potatoes are used, ending with cheese on top. Bake for 45 minutes or until golden brown and tender.
- 2
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 3
Cook the Salmon
In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Add to the skillet, skin-side down, and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through. Remove from pan and keep warm.
- 4
Make the Vodka Dill Sauce
In the same skillet, add butter and let it melt. Pour in the vodka and reduce for 2-3 minutes. Stir in the heavy cream and lime juice, bringing it to a simmer. Add the fresh dill and stir until combined. Let it cook for another 2-3 minutes until slightly thickened.
- 5
Serve
Plate the salmon and drizzle the vodka dill sauce over the top. Serve with au gratin potatoes and blanched asparagus on the side.
