© Joseph de Leo
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

The Good News The parsley in the bright salad here is loaded with antioxidants; the capsaicin in the chiles can, counterintuitively, relieve pain; and the salmon is full of heart-healthy omega-3 fatty acids.    More Salmon Recipes  

How to Make It

Step 1    

In a bowl, combine the shallot and lime juice and let stand for 10 minutes. Whisk in 3 tablespoons of the oil and season with salt and pepper.

Step 2    

In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Season the salmon with salt and pepper and cook, skin side down, over moderately high heat until crisp, 6 minutes. Flip the salmon and cook until just done, 4 minutes longer; transfer to plates.

Step 3    

Discard all but 1 1/2 teaspoons of the fat in the skillet. Add the garlic and cook for 30 seconds. Pour in the vodka and simmer until reduced by half, 1 minute. Toss the parsley and chiles with the shallot. Serve the salmon with the vodka sauce and parsley salad.

Chef's Notes

One Serving 401 cal, 23 gm fat, 3 gm sat fat, 5 gm carb, 1 gm fiber.

You May Like