Salmon in Vodka Cream Sauce with Green Pepper
Submitted by lfarnen
Pan-seared salmon in a vodka cream sauce with green peppercorns, lime juice, and chives over wilted spinach and caramelized onions. A restaurant-quality dinner at home.
YIELD
6 servingsPREP
15 minCOOK
70 minREADY
90 minPan-seared salmon fillets on a bed of wilted spinach and slowly caramelized onions, finished with a creamy vodka sauce studded with crushed green peppercorns. This is a dinner party showstopper that’s way less complicated than it looks.
The onions bake covered in butter for 45 minutes until golden and sweet. That slow oven caramelization gives them a mellow, jammy quality you can’t get from a quick stovetop saute. They become the foundation that everything else is built on.
Searing the salmon over high heat for about three minutes per side gives you a crisp, golden crust while keeping the center at a rosy medium. Work in batches so the pan stays hot; crowding it steams the fish instead of searing it.
The vodka cream sauce comes together fast in the same skillet. The vodka reduces with heavy cream until slightly thickened, then butter, crushed green peppercorns, and lime juice get stirred in at the end. The vodka sharpens the cream, the peppercorns add a gentle, floral heat, and the lime juice brightens everything.
Chef Tips
- Pat the salmon fillets completely dry before searing. Moisture on the surface creates steam and prevents a proper crust from forming.
- Don’t move the fillets once they hit the pan. Let the sear develop undisturbed for the full three minutes before flipping.
- Green peppercorns in brine are milder and more aromatic than black pepper. Crush them lightly, not to a paste. You want little bursts of flavor.
- The vodka should flame briefly when it hits the hot pan. Keep your face back and let the alcohol burn off before adding cream.
Variations
- Dill cream version: Skip the vodka and green peppercorns. Add fresh dill and a splash of white wine for a more classic Scandinavian-style cream sauce.
- Spicy kick: Add a minced serrano chile to the cream sauce for heat that plays off the lime and peppercorns.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine 4 tablespoons butter and onion in large Dutch oven.
Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes.
Remove from oven; keep warm.
Season salmon with salt and pepper.
Heat oil in heavy large skillet over high heat.
Add salmon in batches and cook about 3 minutes per side for medium.
Transfer to platter.
Tent with foil to keep warm.
Pour off excess oil from skillet.
Add cream and vodka and boil until slightly thickened, about 4 Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper. Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.
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