Salmon with Vodka Sauce

By á-24602

Ingredients

• 1 pound skinless salmon fillets, about 1 in-thick
• 6 oz smoked salmon, cut into small pieces
• 2 tablespoons butter
• 1/4 cup plus 1 tablespoon vodka
• 1 medium shallot, finely chopped
• 1 cup heavy cream
• (2 oz paddlefish caviar, optional)
• 3 teaspoons finely chopped chives

Preparation

Step 1

Butterfly fish fillets like a book, season with salt and pepper. Place smoked salmon along the center of each fillet, then fold to enclose filling
In large skillet melt butter over medium high heat. Cook fish, flesh side down, about 2 minutes. Place in 350 degree oven for about 6-8 minutes (not turning leads to nice crisp crust. Or flip to have a more even cooking).
In medium skillet, combine vodka and shallot. Bring to simmer over medium heat, remove from heat and ignite. Return pan to heat. When flames subside, add cream and bring to a simmer. Reduce to gentle simmer until sauce is thickened, about 5 to 7 minutes. Add half of caviar and chives and 1/8 teaspoon salt.
Cut fillets crosswise into pieces. Spoon sauce onto serving plates. Top with salmon pieces. Garnish with remaining caviar and chives.