If you’re like me you probably have one bottle of vodka in the freezer and perhaps a flavored version or two. While citrus flavors are a natural, sometimes I wonder what do with the more exotic flavors like the ones from Van Gogh.

This recipe is pretty enough for company takes hardly any time at all to make. Using the pomegranate vodka is a good flavor boost.

When shopping for salmon, the Seafood Watch program recommends Coho, Sockeye, King, Pink and Red salmon that is wild-caught from Alaska. Another sustainable choice would be farmed salmon from Scotland, such as the Loch Duart brand.

Whichever salmon you choose, avoid Atlantic farmed salmon. Many Atlantic salmon farmers use pesticides and antibiotics to control outbreaks of disease. When you eat this fish, the residues from the chemicals may affect your health or interfere with medicines you’re taking. Environmental Defense has even issued a health advisory for farmed salmon due to high levels of PCBs and dioxins.

Seared Salmon with a Honeyed Pomegranate Sauce

Salmon
4 salmon fillets
2 tablespoons light soy sauce
1/4 teaspoon dark sesame oil
pinch of salt and pepper
¼ cup Van Gogh Pomegranate Vodka
3 egg whites, beaten until frothy
¾ cup corn starch
peanut oil for frying

Pomegranate Honey Sauce
4 tablespoons soy sauce
¼ cup honey
¼ cup Van Gogh Pomegranate Vodka
pinch of salt and pepper

To marinate salmon, place in zip lock bag. Combine soy sauce, sesame
oil, salt, pepper and Van Gogh Pomegranate Vodka, and pour over
salmon. Toss to coat, and let sit for 30 minutes.

Meanwhile, make sauce by mixing soy sauce, honey, and Van Gogh
Pomegranate Vodka in a small saucepan. Stir frequently as it comes to
a boil, and boil until it thickens slightly. This takes about 4
minutes.

Drain salmon and discard marinade, then pat salmon dry with kitchen
towel. Add the salmon pieces to beaten egg whites, and toss to coat.

Place the corn starch in a bowl and season with salt and pepper.
Dredge the pieces of salmon in corn starch.

Pour peanut oil in a medium-large skillet, enough for shallow frying,
and heat to 350 degrees. Add salmon in 2 batches if there is not
enough room in the pan. Brown one side, turn over and brown other.

Place salmon on plate and top with sauce. Serve with asparagus, rice
or a fresh salad.

——Amy Sherman

Technorati Tags: salmon, seafood, recipe, pomegranate, van gogh

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