Salmon with Whiskey and Cream Print
Salmon with Whiskey and Cream
Preparation and cooking time: 10 to 15 minutes
Makes 4 servings
Ingredients
- 4 salmon fillets, about 6oz. each (We suggest product # 167-3010)
- 1 tsp. chopped fresh thyme leaves
- ¼ cup butter
- 5 tbsp. whiskey
- 2/3 cup heavy cream
- juice of ½ lemon (optional)
- salt and ground black pepper to taste
- dill sprigs to garnish
Directions
- Season the salmon with salt, pepper and thyme. Melt half the butter in a frying pan large enough to hold two fillets side by side. When the butter is foaming fry the first two fillets for about 1 minute on each side, until they are golden on the outside and just cooked through.
- Pour 2 tbsp. of the whiskey and light it on fire. When the flames have died down, carefully transfer the salmon to a plate and keep hot. Heat the remaining butter and cook the other two fillets the same way. Keep the hot.
- Pour the cream into the pan and bring to a boil, stirring constantly and scraping up the cooking juices from the bottom of the pan. Let bubble until reduced and slightly thickened, then season and add the last of the whiskey and a squeeze of the lemon, if desired.
- Place the salmon on individual warmed plates, pour on the sauce and serve garnished with dill.
