b'TO PREPARE THE VODKA & LEMON SAUCE:In a saucepan, add the olive oil and cook over medium-high heat until it starts to sizzle.Add the carrot, celery, white onion, garlic, dill, capers, tomato sauce and agave nectar. Reduce the heat to medium and cook, stirring well, for 3 to 4 minutes.Add the vodka and reduce by half (about 2 to 3 minutes), then add the clam juice, chicken stock and lemon juice. Bring to a boil over high heat, then reduce the heat to medium-low and add the whipping cream. Stir well and cook the sauce, covered, over low heat for 45 to 50 minutes.Strain the sauce, bring to a boil over medium-high heat, and add a slurry made of 2 tablespoons of water and 1 teaspoon of cornstarch. Stir well and reduce by a third (about 5 to 6 minutes), then reduce the heat to low and cook the sauce, uncovered, for 10 more minutes.Bring the sauce to a boil and add 3 tablespoons of softened butter. Turn off the heat and incorporate the butter in the sauce, stirring well.TO SERVE:Serve the salmon in a dish, topped with the vodka and lemon sauce, and garnished with parsley. Enjoy with Radicchio & Spinach Saut and Fried Capers. (See recipes on page 207.)CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Estate Reserve Pinot Noir206'