The vodka captures all the marvelous flavors in the skillet and realeses them into the sauce.
- 1 pound pasta, such as faralle or linguine
- 3 Tbs butter
- 1 Tbs extra-virgin olive oil
- 1 1/2 pounds fresh salmon fillet, skinless, cut into 3/4" cubes
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 Tbs juniper berries, lightly crushed
- 1 Tbs vodka
- 1 stalk fresh parsley, roughly chopped
- Cook the pasta.
Save 1/4 cup of the pasta water for the sauce.
- Sprinkle the salmon cubes with the salt and pepper.
- In a large skillet over medium-high heat melt the butter.
- Add the olive oil to the skillet.
- Add the salmon to the skillet and cook for 5 minutes.
- Add the juniper berries and vodka to tne skillet. Turn the heat to low.
- Simmer until the liquid reduces slightly.
- Add the 1/4 cup pasta water to the skillet.
- Place the pasta in a serving bowl and pour the sauce over it.
- Add the parsley and toss.
Note: Different pasta shapes work better with different types of sauces. Farfalle (bow tie) and ribbon pastas hold onto chunky sauces. When I make dishes with seafood I will use a medium size shell just for the fun of the pairing. Fusilli and rotini also works well as the corkscrew shape holds onto the sauce. Don't hesitate just because your pasta isn't the perfect shape. You may discover a new combination that you prefer.
Salmon is considered on of the healthiest protiens. Salmon is full of omega 3 fatty acids. They are essential to human health but cannot be manufactured by the body. Omega 3 fatty acids aid in brain function as well as normal growth and development.