Ingredients
Salmon:
8 Thick filets (5-6 oz ea)
olive oil
cayenne
white pepper
black pepper
dry mustard
garlic powder
1 lemon sliced
coarse salt
pasta:
1 lb dried fettuccine
olive oil
salt
sauce:
olive oil to cover pan bottom
2-3 large cloves minced shallots
2 cups heavy cream
6 oz vodka
2 tsp basil
1.5 tbsp parsley
1 tbsp oregano
3/4 tsp dill weed
large dash nutmeg
coarse salt to taste
about 1.5 bell peppers in whole, thinly-sliced (any combination of yellow, red or orange bell peppers)
1 tbsp capers
1 lb fresh, cleaned asparagus angle-cut into 3 in. segments
1 cup grated fresh parmesan
Preparation
Prepare Salmon Season both sides of salmon with all spices, EXCEPT salt. Set aside. Prepare Sauce With large & deep pan, saute shallots until deep brown. Add cream & begin reducing at high heat, scraping the bottom often. After about 10 minutes, add the vodka (careful about splattering!). [Begin cooking the salmon & the pasta at the same time on other burners. Instructions below.] Continue reducing for another 10 minutes on high temp, scraping the pan bottom regularly. During thickening, add all herbs & spices, except salt. Also add the sliced bell peppers. When almost close to desired sauce thickness, add capers, & asparagus to cook for about 3-4 minutes, then add the grated parmesan & reduce heat immediately. Sauce will thicken considerably after adding the cheese. After 1-3 minutes sauce should be ready.
Cook Salmon while Sauce is Thickening: Heat oil in non-stick pan to almost-smoking high temp. Salt filets on top & set into pan. Continue cooking at maximum heat for 3-4 minutes. Do not move filets once they are in the pan, except to flip. After flipping, do not move filets until 3 minutes more. Remove to covered dish. Cook next set of 4 filets in same manner. When ready to serve, add coarse salt dashes to top & squeeze lemon onto salmon.
Cook Fettuccine as per Package Instructions, Drain & Set Aside
Serve sauce over the pasta, with the salmon sitting on the edge.
