May 24, 2008

Lemon Vodka Salmon with Sauteed Mushrooms

Lemon Vodka Salmon with Sauteed Mushrooms
(enhanced recipe)

Serves 4

675g/1½lb salmon fillet, skinned, 5-6 tablespoons vodka, salt and pepper, 2 tablespoons sesame seeds, 55g/¼ cup butter, 2 garlic cloves, finely chopped, 1 lemon

Cut the salmon into four equal pieces so they take the same time to cook. Lay them in a non-metallic dish and sprinkle with two tablespoons of the vodka and some salt and pepper. Turn and sprinkle the other sides with a tablespoon of vodka and more salt and pepper. Leave them to marinate for 10-15 minutes so they pickle slightly and pick up taste. Meanwhile, toast the sesame seeds in a dry non-stick frying pan over a medium heat, stirring often, until they are brown and fragrant, 4-5 minutes.

Drain the salmon and pat it dry on paper towels. Melt the butter in a frying pan. Sauté the salmon until browned, 2-3 minutes. For an attractive golden brown it’s best to heat the oil until sputtering stops, then put in the salmon with the cut or backbone side downwards. When brown, sprinkle it with the chopped garlic and fresh lemon juice, then turn and continue cooking. Depending on the thickness of the fillets, this should take 2-3 minutes for medium done salmon that is still translucent in the center, or 4-5 minutes if you prefer it well done. Pour the remaining vodka into the pan, bring just to a boil, then set it alight, standing well back. Take the pan from the heat and sprinkle the salmon with the reserved lemon juice and sesame seeds.

Sauteed Mushrooms in white wine and garlic

1 pound mushrooms, cleaned and cut in half, 1/4 cup butter, 1/4 cup white wine, 2 small cloves of garlic.

Clean and cut in half mushrooms. Put in a same fry pan and sprinkle with butter. Stir mushrooms around the pan, saute in pan and add fresh garlic. When the mushrooms look like they are cooking, pour wine over the mushrooms and cook until the wine has evaporated and the garlic has caramelized.

Arrange the salmon and mushrooms on warm plates and spoon over the pan juices. Garnish the plates with parsley. Sprinkle with lemon juice.

Original recipe from

1 comment:

Anonymous said...

That looks great!