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1
Prepare Salmon
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2
Season both sides of salmon with all spices, EXCEPT salt.
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3
Set aside.
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4
Prepare Sauce
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5
With large & deep pan, saute shallots until deep brown.
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6
Add cream & begin reducing at high heat, scraping the bottom often.
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7
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.]
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8
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.
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9
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.
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10
Cook Salmon while Sauce is Thickening:
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11
Heat oil in non-stick pan to almost-smoking high temp.
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12
Salt filets on top & set into pan.
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13
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.
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14
Cook Fettuccine as per Package Instructions, Drain & Set Aside
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15
Serve sauce over the pasta, with the salmon sitting on the edge.
