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1
In a bowl, combine the shallot and lime juice and let stand for 10 minutes.
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2
Whisk in 3 tablespoons of the oil and season with salt and pepper.
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3
In a nonstick skillet, heat the remaining 1/2 tablespoon of oil.
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4
Season the salmon with salt and pepper and cook, skin side down, over moderately high heat until crisp, 6 minutes.
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5
Flip the salmon and cook until just done, 4 minutes longer; transfer to plates.
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6
Discard all but 1 1/2 teaspoons of the fat in the skillet.
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7
Add the garlic and cook for 30 seconds.
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8
Pour in the vodka and simmer until reduced by half, 1 minute.
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9
Toss the parsley and chiles with the shallot.
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10
Serve the salmon with the vodka sauce and parsley salad.
