Crisped Salmon Fettuccine W/Parmesan-Vodka Asparagus Cream Sauce

• Salmon:
• 8 Thick filets (5-6 oz ea)
• olive oil
• cayenne
• white pepper
• black pepper
• dry mustard
• garlic powder
• 1 lemon sliced
• coarse salt
• pasta:
• 1 lb dried fettuccine
• olive oil
• salt
• sauce:
• olive oil to cover pan bottom
• 2-3 large cloves minced shallots
• 2 cups heavy cream
• 6 oz vodka
• 2 tsp basil
• 1.5 tbsp parsley
• 1 tbsp oregano
• 3/4 tsp dill weed
• large dash nutmeg
• coarse salt to taste
• about 1.5 bell peppers in whole, thinly-sliced (any combination of yellow, red or orange bell peppers)
• 1 tbsp capers
• 1 lb fresh, cleaned asparagus angle-cut into 3 in. segments
• 1 cup grated fresh parmesan

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

salmon, filets, olive oil, cayenne, white pepper, black pepper, mustard, garlic, lemon, salt, pasta, fettuccine, olive oil, salt, olive oil, shallots, heavy cream, vodka, basil, parsley, oregano, dill, nutmeg, salt, bell peppers, capers, parmesan

Taken from www.epicurious.com/recipes/member/views/crisped-salmon-fettuccine-w-parmesan-vodka-asparagus-cream-sauce-1203147 (may not work)