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Evening Star Salmon in a Sauce of Scotch and Shiitake |
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We went looking for desserts that featured scotch and found this instead.
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| Ingredients: |
4 salmon fillets, preferably wild salmon
2 shallots, chopped
2 cups shiitake mushrooms, sliced
1 cup heavy cream
2 tablespoons chopped parsley
1/2 cup Scotch, the best you can afford
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2 tablespoons lemon juice
2 tablespoons honey
5 tablespoons butter, divided use
1 teaspoon ground coriander
salt and pepper to taste
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| Procedures: |
1. Saute shallots and shiitakes in 3 T of the butter over medium-high heat until they release their liquid, it evaporates, and they are golden and slightly crisp.
Stir in the cream, Scotch, parsley, and a bit of salt and pepper and simmer gently to reduce while you prepare the salmon.
2. Remove any pin bones from the salmon.
Rub coriander, salt and pepper gently into the salmon.
Melt the remaining butter.
Remove from heat and add the honey and lemon juice to the butter.
Brush this mixture over the salmon.
Place the salmon on a foil-lined broiler pan, skin side down, and broil just until done, without turning over, about 6-8 minutes.
3. Spoon the sauce over fillets. Serve this with a very simple side dish, sugar snap peas are nice, to let the salmon take center stage. And you'll need a good bread for mopping up the sauce, because people won't want to leave a drop on their plates
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| Notes: |
2015-05-24: Our first attempt was with peas & onions. We might substitute Drambuie for the scotch; increase the lemon juice; adding red pepper flakes.
2015-04-14: Added to our cookbook.
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11/27/2015
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