Vodka Salmon Fettuccine Recipe
Fresh leeks, cherry tomatoes, garlic and dill in a rose sauce.
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Ingredients
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Pasta
Salmon
Vegetables & aromatics
Sauce
Finishing & garnish
Method
Pasta
- 1
Cook pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–10 minutes for dried). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Salmon
- 2
Season and sear salmon
Pat salmon pieces dry with paper towels. Season with 1 tsp salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a large wide skillet over medium-high heat. When shimmering, add salmon pieces in a single layer and sear 1–2 minutes per side just until golden; they will not need to cook through completely because they'll finish in the sauce. Transfer seared salmon to a plate and set aside.
Vegetables & aromatics
- 3
Sweat leeks and shallot
Reduce heat to medium. In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Add the sliced leeks and the chopped shallot. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. If the pan looks dry, add a splash (1–2 tbs) of reserved pasta water or stock.
- 4
Add garlic and tomatoes
Add the minced garlic and halved cherry tomatoes to the skillet. Cook 2–3 minutes until the garlic is fragrant and the tomatoes begin to blister and soften.
Sauce
- 5
Deglaze with vodka
Carefully add 2 fl oz vodka to the pan to deglaze, scraping up any browned bits from the bottom. Let the vodka simmer for about 1–2 minutes to cook off much of the alcohol.
- 6
Build the rose sauce
Stir in 3 tablespoons tomato paste and cook 1 minute to deepen the flavor. Add 1 cup chicken or vegetable stock and stir to combine, loosening any paste. Bring to a gentle simmer, then stir in 1 cup heavy cream. Simmer 3–4 minutes until the sauce is slightly thickened and has a uniform pink color. If the sauce is too thick, add up to 1/4 cup reserved pasta water or more stock to reach desired consistency.
- 7
Season sauce
Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar (optional), 1 teaspoon fresh lemon juice, and 1 tablespoon grated Parmesan. Stir and taste, adjusting seasoning as needed.
- 8
Return salmon to sauce
Gently return the seared salmon pieces to the skillet, nestling them into the sauce. Simmer over low heat 2–3 minutes until salmon is cooked through (should flake easily) and warmed through. Be careful not to over-stir to avoid breaking the pieces too much.
Finish & serve
- 9
Combine pasta and sauce
Add the drained fettuccine to the skillet with the sauce and salmon. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen and emulsify the sauce so it clings to the pasta. Cook together 1–2 minutes to marry flavors.
- 10
Garnish and serve
Turn off the heat. Stir in 2 tablespoons chopped fresh dill and 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning with salt, pepper, or more lemon if desired. Sprinkle with 1/4 tsp red pepper flakes if using. Divide among 4 plates and serve immediately.