Salmon Fillets with Scotch Whiskey Cream Sauce

Salmon Fillets with Scotch Whiskey Cream Sauce

Ingredients:

For the Salmon:

  • 4 x 180g salmon fillets, skin-on
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 lemon, cut into wedges (for serving)

For the Whiskey Cream Sauce:

  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 60ml (1/4 cup) Scotch whiskey
  • 125ml (1/2 cup) heavy cream
  • 125ml (1/2 cup) fish or chicken stock
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper, to taste
  • 1 tbsp fresh dill, chopped (optional, for garnish)

For the Spinach:

  • 300g baby spinach leaves, washed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Method:

  1. Prepare the Salmon:
    • Pat the salmon fillets dry and season both sides with salt and pepper.
    • Heat olive oil in a large pan over medium heat. Place the salmon fillets skin-side down in the pan and cook for 3-4 minutes, until the skin is crispy.
    • Flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked to your liking. Remove the salmon from the pan and set aside.
  2. Make the Whiskey Cream Sauce:
    • In the same pan, melt the butter over medium heat. Add the shallot and garlic, sautéing until softened and fragrant, about 2 minutes.
    • Carefully pour in the Scotch whiskey, stirring to deglaze the pan. Let the whiskey cook down for 1-2 minutes.
    • Stir in the cream, stock, Dijon mustard, and honey. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
    • Season with salt and pepper to taste. Optionally, stir in chopped dill for added flavour.
  3. Sauté the Spinach:
    • Heat olive oil in a separate pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
    • Add the spinach and cook, stirring occasionally, until wilted, about 3-4 minutes. Season with salt and pepper.
  4. Assemble the Dish:
    • Divide the sautéed spinach among four plates, creating a bed for the salmon.
    • Place a salmon fillet on top of the spinach.
    • Spoon the whiskey cream sauce over the salmon.
    • Serve with lemon wedges on the side for a burst of freshness.
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