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December 2007 Recipe

Vodka and Sesame Salmon With Parsley Salad

I’ve a weakness for the smoky flavors of toasted sesame, perfect match for salmon sharpened with a sprinkling of lime, then flamed with vodka. With the salmon comes a salad of fresh parsley, dressed with oil and lime juice; it’s delicious too with other fish and chicken.

Serves 4

• 675g/1½lb salmon fillet, skinned
• 5-6 tablespoons vodka
• salt and pepper
• 2 tablespoons sesame seeds
• 55g/2oz/¼ cup butter
• 2 garlic cloves, finely chopped
• 1 teaspoon dark sesame oil
• 1 lime, cut in wedges, for serving
• For the Parsley Salad
• juice of 1 lime
• 3 tablespoons vegetable oil
• large bunch of flatleaf parsley (about 85g/3oz)

1. Cut the salmon into four equal pieces so they take the same time to cook. Lay them in a non-metallic dish and sprinkle with two tablespoons of the vodka and some salt and pepper. Turn and sprinkle the other sides with a tablespoon of vodka and more salt and pepper. Leave them to marinate for 10-15 minutes so they pickle slightly and pick up taste.
2. Meanwhile, toast the sesame seeds in a dry non-stick frying pan over a medium heat, stirring often, until they are brown and fragrant, 4-5 minutes. 
3. Make the parsley salad: Reserve two tablespoons of lime juice. Whisk the remaining juice in a small bowl with the oil, and a little salt and pepper. Pull the parsley leaves from the stems and discard the stems. Rinse and dry the leaves.  Add them to the lime dressing and toss to mix. Taste and adjust the seasoning.
4. Drain the salmon and pat it dry on paper towels. Melt the butter in a frying pan. Sauté the salmon until browned, 2-3 minutes. For an attractive golden brown it’s best to heat the oil until sputtering stops, then put in the salmon with the cut or backbone side downwards. When brown, sprinkle it with the chopped garlic, then turn and continue cooking. Depending on the thickness of the fillets, this should take 2-3 minutes for medium done salmon that is still translucent in the center, or 4-5 minutes if you prefer it well done.
5. Pour the remaining vodka into the pan, bring just to a boil, then set it alight, standing well back. Take the pan from the heat and sprinkle the salmon with the reserved lime juice, sesame oil and sesame seeds. Arrange the salmon on warm plates and spoon over the pan juices. Garnish the plates with parsley salad and lime wedges.

On the Side: A Parmesan Fricco or one of my Aunt Louie’s Cheese Balls (p.00).

In the Glass: A lemon-tinged Sauvignon Blanc white wine, or just possibly a tot of ice-cold vodka.

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