Seared Salmon over Black Ink Pasta with ala Vodka Sauce
- Difficulty Level Moderate
This is a creation I discovered after dining at a NYC restaurant while eating Penne ala Vodka and my friend insisted I try her salmon. Well the salmon didn’t make it across the table and ended up in my pasta, which so happened to be squid ink pasta with ala vodka sauce. The asparagus and sundried tomatoes came along, as I would request the chef at some restaurants to try and prepare this dish for me and over time I just made numerous attempts to be creative and it worked. So a great story to my recipe. A bit more complex but nonetheless one of my favorite creations. Anything worthwhile takes a little effort. I often prepare this without pasta and just have the salmon over ala vodka sauce.
Ingredients
- 2 6-ounce salmon filets salt and pepper both sides
- 2 tablespoons extra-virgin olive oil
- **Ingredients for Vodka Sauce
- ½ lb black squid ink fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28 ounce) can whole peeled tomatoes coarsely chopped
- ¼ cup fresh sundried tomatoes
- 1/2 cup chopped fresh basil
- 1/4 cup vodka
- 12 fresh baby asparagus ends trimmed and cut/torn into 2 inch pieces poached in boiling salted water for 1-min then drained, shocked in ice water, drained and reserved
- 1 pint heavy cream
- Salt and pepper to taste
Instructions
- 1. Soak sundried tomatoes in warm water for 30-minutes until reconstituted, soft and pliable
- 2. Bring 1-cup salted water to a boil and add asparagus pieces. Boil for 1-minute, drain, rinse under cold water and reserve.
- 3. Using a large skillet sauté garlic in extra-virgin olive oil for 2-minutes on medium heat. Combine tomatoes, basil, salt and pepper and simmer for 12-min
- 4. Add Vodka and cook for 12 more minutes
- 5. Using a skillet over medium high, add 2-tablespoons of extra-virgin olive oil, 1-teaspoon butter until hot and add salmon searing on each side only turning once. About 4-min on each side for more medium-rare or longer until your liking, remove and cover with foil
- 6. Meanwhile reduce heat to low, add sundried tomatoes, asparagus, cream to sauce and cook for 10-minutes more stirring occasionally
- 7. Bring a large pot of lightly salted water to a boil. Add pasta 2 minutes less that package requires. Using a slotted spoon add pasta to Ala Vodka Sauce and finish cooking until al’dente
- 8. Add Squid Ink Pasta to a bowl, place salmon on top and place a large spoonful of Ala Vodka Sauce over salmon
- 9. Tip: If you are having many guests, break the salmon up gently after it's done and add to the sauce and it will go a long way. Enjoy and let me know what you think. You of course can use different pasta. I love the squid ink pasta with this.
Instructions
- 1. Soak sundried tomatoes in warm water for 30-minutes until reconstituted, soft and pliable
- 2. Bring 1-cup salted water to a boil and add asparagus pieces. Boil for 1-minute, drain, rinse under cold water and reserve.
- 3. Using a large skillet sauté garlic in extra-virgin olive oil for 2-minutes on medium heat. Combine tomatoes, basil, salt and pepper and simmer for 12-min
- 4. Add Vodka and cook for 12 more minutes
- 5. Using a skillet over medium high, add 2-tablespoons of extra-virgin olive oil, 1-teaspoon butter until hot and add salmon searing on each side only turning once. About 4-min on each side for more medium-rare or longer until your liking, remove and cover with foil
- 6. Meanwhile reduce heat to low, add sundried tomatoes, asparagus, cream to sauce and cook for 10-minutes more stirring occasionally
- 7. Bring a large pot of lightly salted water to a boil. Add pasta 2 minutes less that package requires. Using a slotted spoon add pasta to Ala Vodka Sauce and finish cooking until al’dente
- 8. Add Squid Ink Pasta to a bowl, place salmon on top and place a large spoonful of Ala Vodka Sauce over salmon
- 9. Tip: If you are having many guests, break the salmon up gently after it's done and add to the sauce and it will go a long way. Enjoy and let me know what you think. You of course can use different pasta. I love the squid ink pasta with this.
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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