Ingredients
8 tbsp butter
1 onion, thinly sliced
1 lb spinach
6 6 ounce salmon fliets
1 salt and ground pepper
3 tbsp olive oil
1 1/2 cup whipping cream
1/2 cup vodka
2 tbsp green peppercorns in water, drained, and crushed
3 tbsp fresh lime juice
1/4 cup snipped fresh chives
Directions
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large
Dutch oven. Cover and bake until onion is golden brown, stirring
occasionally, about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes.
Remove from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet
over high heat. Add salmon in batches and cook about 3 minutes per
side for medium. Transfer to platter. Tent with foil to keep warm.
Pour off excess oil from skillet. Add cream and vodka and boil until
slightly thickened, about 4 minutes. Add green peppercorns and
remaining 4 tablespoons butter and stir until butter is just melted.
Mix in lime juice, season with salt and pepper.
Divide spinach and onion mixture among plates. Top each with salmon
fillet. Spoon sauce over. Sprinkle with snipped fresh chives.
Servings: 1 servings
Salmon In Vodka Cream Sauce With Green Pepper Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fish; Salmon; Sauce; Seafood
The History of Recipes
It is actually possible to trace the history of recipes way back into history, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is familiar to us all today, but instead recipes for the types of food on the menues of the upper classes of the period. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new culinary ideas created an increase in cookery books, most of which are kept safe in private libraries. Over the following few centuries, the powerful families of Wesstern Europe tried to serve the most extravagent meals, and because of this chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Salmon In Vodka Cream Sauce With Green Pepper recipe.
