Irish Salmon With Whisky Cream Sauce Recipes

IRISH ROASTED SALMON

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F.
• Remove salmon from marinade and place on a rack over a roasting pan.
• Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.

SMOKED SALMON IN CREAMY WHISKEY SAUCE OVER PASTA

Steps:

• In a large frying pan, saute the sage in the butter; when it begins to be fragrant and turn color, remove and discard.
• Add the garlic to the pan, and saute for 30 seconds.
• Add the salmon to the pan, toss well, add nuts and cook for 30 seconds (the salmon will break down into small pieces, don't be alarmed).
• Add the lemon juice and the whiskey, and cook for another minute.
• Add in the mascarpone cheese and stir well until it melts and is completely incorporated with the other ingredients.
• Add ground black pepper to taste.
• Add the hot cooked pasta to your pan and mix it well into the sauce.
• It is now ready to serve!

ROASTED SALMON FILLETS WITH IRISH WHISKEY

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F (230°C).
• Remove salmon from marinade and place on a rack over a roasting pan.
• Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
• Place on 4 plates and serve.

IRISH WHISKEY CURED SALMON

Steps:

• Line rimmed baking sheet with plastic wrap. Rinse fillet and pat dry with paper towels.
• Arrange fillet, skin side down, on baking sheet and brush salmon flesh with the whiskey.
• In a small bowl, combine the brown sugar and the salt. Rub mixture all over the salmon flesh.
• Wrap plastic wrap securely around fillet. Top with another sheet of plastic wrap.
• Place second baking sheet on top of fillet and place a heavy skillet or several cans on top to weigh it down.
• Refrigerate fillet at least 48 hours and up to 72 hours.
• Remove top baking sheet and unwrap fillet. Rinse under cold water to remove any salt residue that remains. Pat dry with paper towels.
• Cut salmon flesh into very thin strips and serve with Irish soda bread or black bread and creme fraiche and thinly sliced red onion.