Salmon Linguine à la Vodka
Salmon
Ingredients:
2 large salmon fillets
Fresh Linguine
Olive Oil
Salt
Italian Seasoning or herbes de Provence and thyme
Fresh cilantro
5 small Garlic Cloves - diced
2 shallots - diced
3 Celery stalks - peeled and diced
1 quarter cup of dry Rosé or dry white wine (I used Rosé from Provence)
How To Make It:
Season the salmon: Season the salmon with salt and Italian seasoning or herbes de Provence and thyme on both sides.
Cook the salmon: Heat the oil in a large non-stick skillet over medium heat, add half of the diced shallots and garlic. Add salmon skin side down and cook for 3-5 minutes, add the wine after 2 minutes, then gently flip, remove skin and cook for 3-4 minutes more, or until you can flake medium size pieces. Set aside on a plate. Do not overcook the salmon.
Cook the celery, rest of shallots and garlic: Heat a tablespoon of olive oil in a small sauce pan over medium heat, add herbes de Provence and salt, 4 tablespoons of water and cook for 15 minutes. Heat a tablespoon of olive oil in a small non-stick frying pan to cook the shallots and garlic. Set aside these 3 ingredients when cooked.
White Sauce or Béchamel
Ingredients:
2 tablespoons butter
4 tablespoons flour
2 cups oat milk or milk of your choice
Salt, herbes de Provence or Italian Seasoning
¼ cup of Vodka
2 tablespoons water
Melt the butter in heavy-bottomed saucepan over medium heat. Sir in the flour and cook, stirring constantly with a whisk, don’t let it brown, add the milk little by little, continuing to stir as the sauce thickens, add the vodka and the water (if too thick). Add salt to taste, herbes de Provence or Italian Seasoning. Makes 2 cups of sauce.
Linguine
Cook the pasta according to package directions, just until done to al-dente, approximately 4 to 5 minutes. Drain.
Putting It Together:
Add the celery, shallots, and garlic to the sauce and then the salmon to the sauce and mix slightly. Cook at low heat for 1 or 2 minutes.
Serve 2 small ladle-filled of salmon sauce over a portion of linguine. Garnish with freshly chopped cilantro.
This recipe serves 6 adults. Bon appétit!
Notes:
You can cook this dish a day or a few hours before dinner. Heat it up over low to medium heat. You can also freeze it for up to 2 months.