To prepare the salmon scaloppine, cut the fillet at a 20-to-30-degree angle with a very sharp slicing or carving knife. The scaloppine should be about 1/2 inch thick and 3 inches long. Sprinkle them with the salt and pepper, and dust them in the flour, shaking off any excess. In a large saute pan, heat 2 to 3 tablespoons of the olive oil over high heat. When the oil is hot, quickly brown the scaloppine, cooking for no more than 1 to 2 minutes. To prevent overcooking, brown in small batches. Remove the browned scaloppine to a plate and set aside.
In the same pan, adding more oil as necessary, saute the shallots until translucent and brown-edged, about 2 to 3 minutes. Add the capers and dill, then the vodka, scraping gently to dislodge any browned bits from the bottom of the pan. Be careful, as vodka may flame up; if it does, stand back and wait for the flame to die down.
Add the clam juice, cream, and Tomato Sauce. Bring to a boil, then simmer until reduced to a sauce like consistency, 12 to 15 minutes. The sauce has reached the proper consistency when it coats the back of a spoon.
Return the scaloppine to the pan with the sauce (see tip below), add the parsley, and season with salt and pepper to taste. Let salmon cook for another 1 to 2 minutes, or until cooked through.
Arrange the salmon scaloppine on a pre heated plate and ladle some of the sauce over the salmon. Pour the remaining sauce in a gravy boat, and serve.
If the pan isn't large enough to accommodate all the salmon and the sauce, put the scaloppine in a large baking dish, cover with the finished sauce and reheat for 2 to 3 minutes in a preheated 325F oven.
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 6|
|Calories from Fat: 424 (56%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 133.6mg||41 %|
|Sodium 442.5mg||15 %|
|Potassium 952.7mg||25 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 26.1g|
|Protein 46.5g||66 %|
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Calories per serving: 761
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