Salmon Steaks With Vodka, Dill and Lemon Marinade
Will four ounces of vodka in thirty minutes knock the salmon steaks out? Nope. Quite the opposite as the natural freshness of lemon zest and savory dill marinade wakes up salmon’s inimitable flavor.
Besides salmon don’t drive.
For minimal fuss, serve with an alfredo red pepper pasta and a green veggie. Dinner is served.
Happy Salmon Steaks
4 thick salmon steaks
For the marinade:
1/4 cup vodka
1/3 cup fresh lemon juice
1/2 cup olive oil
1 tsp brown sugar
4 tbsp fresh dill, finely chopped
2-3 cloves of garlic, chopped
Zest of one lemon
An herbed seasoning such as Montreal seasoning, Knorr Swiss Aromat, or your own blend
Whisk ingredients together mixing oil slowly in a non reactive container.
Season with sea salt and fresh ground pepper or Montreal seasoning.
I like to use my favorite Knorr Swiss Aromat Seasoning with the Montreal and forget the salt. Place the steaks and marinade in a heavy ziploc bag and marinate for 30 minutes. Not much longer or the steaks become ceviche because the lemon juice will “cook” them!
Remove the steaks and dust lightly with flour. Let the steaks “dry” somewhat on a rack positioned over a baking sheet. With this extra step, they will saute more evenly and make a light delicate crust
Saute for about three or more minutes per side. Juices should just barely run clear. Brush the top with smoked paprika mixed with a little lemon olive oil or butter for color and break out the lemon wedges.
No fishing for compliments necessary.