Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Salmon alla Vodka
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 505
- Total Fat
- 36 g
- Saturated Fat
- 13 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 33 g
- Cholesterol
- 121 mg
- Sodium
- 563 mg
Classic vodka sauce gets a fresh spin in this easy roasted salmon dinner. The spiced salmon is served over a creamy, smooth tomato sauce, then finished with buttery toasted panko and herbs for crunch and freshness. It’s impressive enough for company, but quick and simple enough to pull off on a weeknight.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 505
- Total Fat
- 36 g
- Saturated Fat
- 13 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 33 g
- Cholesterol
- 121 mg
- Sodium
- 563 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with foil.
- Combine the garlic powder, paprika, cayenne and 1 teaspoon salt in a small bowl. Put the salmon on the prepared baking sheet skin-side down and rub the spice mixture all over the flesh side. Bake the salmon until cooked through, 16 to 19 minutes, depending on thickness.
- Meanwhile, melt 1 tablespoon of the butter in a small skillet over medium-low heat. Add the panko and cook, tossing frequently, until crisp and lightly toasted, 3 to 4 minutes. Set aside to cool.
- Heat a large skillet over medium heat and add the olive oil and remaining 2 tablespoons butter. When the butter is melted, add the tomato paste, red pepper flakes and garlic. Cook, stirring, until everything is sizzling and the garlic is fragrant, about 1 minute. Carefully add the vodka and cook until almost evaporated, about 30 seconds. Add the passata and cream and adjust the heat so the sauce is simmering. Season with 1/2 teaspoon salt. Simmer until slightly thickened, 4 to 5 minutes.
- To serve, spread half of the sauce on a platter. Transfer the salmon to the platter, leaving the skin attached to the foil. Top with the remaining sauce and the breadcrumbs and sprinkle with the chives and parsley. Serve immediately, cutting into portions to serve.
