b'Salmon with Vodka & Lemon Sauce NICK STELLINOServes 4W teaspoon saltW teaspoon pepper1 teaspoon onion powderW teaspoon paprika4 fillets of salmon, 4 to 5 ounces each2 tablespoons Pompeian Extra Light Tasting Olive Oil1 tablespoon softened butter1 recipe vodka and lemon sauce (See accompanying recipe.)1 recipe Radicchio & Spinach Saut with Lemon Zest & Garlic (See recipe on page 207.)2 tablespoons Fried Capers (See recipe on page 207.)FOR THE VODKA & LEMON SAUCE:2 tablespoons Pompeian Extra Light Tasting Olive Oil1 carrot, peeled and diced1 celery stalk, diced1 small white onion, peeled and chopped1 garlic clove, finely chopped1 tablespoon fresh dill, chopped2 teaspoons capers1 cup Tomato Sauce (See recipe on page 89.) 1 tablespoon C&H or Domino Organic Agave Nectar, or 1 tablespoon C&H or Domino Sugar4 tablespoons vodka1 cup clam juice3 cups chicken stockW cup lemon juice4 tablespoons whipping cream2 tablespoons water1 teaspoon cornstarch3 tablespoons softened butter2 tablespoons parsley, chopped, for garnishTO PREPARE THE SALMON:Make a spice mixture with the salt, pepper, onion powder and paprika.Sprinkle gently over both sides of the salmon fillets.In a nonstick saut pan, bring the olive oil to a sizzle over medium-high heat. Reduce the heat to low and add the salmon fillets. Cook exactly 2 minutes per side. During the last 2 minutes of cooking, add the softened butter to the fish to baste and glaze it.205'