Parsley is loaded with antioxidants, and is absolutely delicious here. I use a cast iron skillet, and serve in shallow bowls. This dinner comes together in less than half an hour, perfect for weeknights.
INGREDIENTS:
- 1 medium shallot, thinly sliced
- 3 tablespoons fresh lemon juice
- 3 1/2 tablespoons neutral oil (canola, grapeseed, avocado)
- Kosher salt and freshly ground pepper
- 4 pieces of 6-ounce, skin-on wild-caught salmon fillets (remove bones)
- 1 garlic clove, minced
- 1/3 cup vodka
- 1 1/2 cups flat-leaf parsley leaves
- 1 1/2 long red chiles, seeded and sliced
DIRECTIONS:
- In a bowl, combine the shallot and lime juice and let stand for 10 minutes. Whisk in 3 tablespoons oil and season with salt and pepper. Set aside.
- In a nonstick skillet, heat the remaining 1/2 tablespoon oil. Season salmon with salt and pepper and add to hot pan skin-side down. Cook over moderately high heat until crisp, 6 minutes. Flip the salmon and cook until just done, 4 minutes longer (or less); transfer to plates.
- Discard all but 1 1/2 teaspoons of the fat in the skillet. Add garlic and cook for 60 seconds. Pour in vodka and simmer until reduced by half, about a minute. Toss the parsley and chiles with the shallot dressing. Serve the salmon with the vodka sauce and parsley salad — both on top of the fish.