SCOTCH WHISKY SALMON
Recipe developed for ZWT6 to reflect the flavor of Great Britain. As a scotch lover, I had to find a way to incorporate it into my marinade :) This works best with a single malt rather than a milder blend. Cheers!
Provided by januarybride
Categories Scottish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to high .
- Whisk together the first five ingredients.
- Place each piece of salmon, skin down, on a piece of aluminum foil.
- Slather on 1/4 of the mustard/mayo mixture on each piece of salmon, then top each with some slices of lemon and finally pour 1 T of Scotch Whiskey over each piece of fish.
- Close up the foil packets tightly and place on grill, close the lid and DECREASE heat of grill to MEDIUM (about 350 degrees). Cook for approximately 15 minutes or until desired doneness (some like theirs medium rare and others like their well-done. . .totally up to you).
- NOTE: I cooked my fish, skin removed, in the oven at 350 for 15 minutes which worked perfectly as well.
- Remove fish from the packets and serve with a garnish of dill.
WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
Provided by Genevieve Ko
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
- About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
- Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
- Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
- Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
SCOTCH SMOKED SALMON
Several years ago DH and I acquired a gas smoker and found our smoked salmon to be very popular with people who like smoked fish. Originally, I found a recipe for Bourbon Smoked Salmon on the Internet, but the poster said he had adapted it from a recipe made with scotch. Being a scotch drinker, I changed it to scotch, added a little more sugar and made other changes to the original recipe over the years. We usually use Alder for the wood, however Apple also works well. We serve this on a platter with a garnish of a spicy olive and marinated vegetable mix from our local grocery store, along with some small slices of lemon and lime. Please note: the fish needs to marinate between 4-24 hours, which is not included in the prep or cook time.
Provided by KK7707
Categories < 4 Hours
Time 2h10m
Yield 1 fillet, 8-15 serving(s)
Number Of Ingredients 10
Steps:
- To make marinade, warm 1 cup of water to more easily dissolve the sugar and salt. Add the dark brown sugar and canning salt to the warm water and stir until dissolved. Add the rest of the water and the scotch and stir.
- Trim the fish as you like, then curl it, flesh side out, to slide it into a gallon zip-type bag. Place bag and fish in a medium bowl to help hold it while you work with it.
- Pour marinade into the bag, then add the thyme, lemon and peppercorns into the middle of the curled fish. This will keep the lemon slices against the skin of the fish and the flesh will not become discolored.
- Marinate fish at least 4 hours, preferably overnight.
- When you're ready to get the smoker prepped, remove the fish from the marinade and allow it to dry on a rack for 30-60 minutes.
- After the fish is dry and the smoker is ready, oil the rack from the smoker, generously oil the skin side of the fish and place it on the smoker rack.
- Grate fresh pepper over the fish, covering it lightly.
- Smoke 2-2 1/2 hours at approximately 215°F.
- Serve slightly warm or chilled.
Nutrition Facts : Calories 107.5, Fat 1.4, SaturatedFat 0.2, Cholesterol 20.7, Sodium 2646.7, Carbohydrate 7, Fiber 0.1, Sugar 6.7, Protein 8
ROASTED SALMON FILLETS WITH IRISH WHISKEY
Salmon fillets marinated in Irish whiskey and honey!! The cooked fillets will have a glazed look and a superb taste and texture. Irish whiskey has a slightly peppery taste. I have not tried this yet, will update later. Source: Food & Drink magazine Chef Lucy Waverman
Provided by Elly in Canada
Categories Canadian
Time 1h10m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 499.6, Fat 17.8, SaturatedFat 2.7, Cholesterol 165.4, Sodium 214.3, Carbohydrate 9, Fiber 0.2, Sugar 8.7, Protein 63.5
SCOTCH SALMON
I found this recipie in a magazine distributed by the local liquor store. It's a nice change for salmon fillets if you can afford to part with the quality Scotch Whiskey.
Provided by Dugyb
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season salmon with salt and pepper.
- Mix garlic, parsley and 1 tbsp (15 ml) olive oil; rub salmon with mixture.
- Heat remaining olive oil in a nonstick skillet set over medium-high heat.
- Add salmon and sear for 3 to 4 minutes a side (or until fish flakes easily).
- Remove from pan and keep warm.
- Add mushrooms to pan and sauté until browned.
- Add remaining ingredients to pan and continue to cook until slightly reduced.
- Spoon sauce over reserved salmon and garnish with 5 mandarin wedges.
SMOKED SALMON PASTA WITH SCOTCH
Steps:
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
- Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
- In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 48.9 g, Cholesterol 92.4 mg, Fat 28.1 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 15.4 g, Sodium 519.2 mg, Sugar 2.3 g
MARINATED SCOTTISH SALMON DOUSED IN SCOTCH WHISKY
Delectable and divine.........fresh Scottish Salmon doused in Scotch Whisky!! Makes a very elegant starter or a light supper/lunch dish. Serve with thin slices of good brown bread and freshly churned butter........reward yourself with another wee dram!
Provided by French Tart
Categories Lunch/Snacks
Time P1D
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the salmon on a plate and freeze for 1 hour.
- Using a very sharp knife slice the fish as finely as possible across the grain. Lay the slices in a single layer on a plate.
- Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs.
- Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving with lemon wedges, thinly sliced brown bread and butter.
Nutrition Facts : Calories 86.5, Fat 1.9, SaturatedFat 0.3, Cholesterol 29.2, Sodium 37.8, Carbohydrate 1.2, Sugar 0.7, Protein 11.2
More about "scotch whisky salmon recipes"
WHISKEY-CURED COLD SMOKED SALMON - BARBECUEBIBLE.COM
From barbecuebible.com
Estimated Reading Time 2 mins
WHISKY-CURED SALMON GRAVADLAX RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Category StarterTotal Time 45 minsEstimated Reading Time 2 mins
WHISKEY SALMON RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (15)Category Entree, Dinner, LunchAuthor Dr. Heywood FloydCalories 595 per serving
BEST WHISKEY CURED SALMON RECIPE - HOW TO MAKE …
From food52.com
SCOTTISH SALMON’S WHISKY CONNECTION | SCOTCH WHISKY
From scotchwhisky.com
A SPECIAL SALMON SUPPER FOR TWO, FULL OF SCOTTISH FLAVOUR | BIG FISH
From bigfishbrand.co.uk
SMOKED SALMON, BARBECUE UNIVERSITY-STYLE RECIPE | MYRECIPES
From myrecipes.com
WHISKEY-MARINATED SALMON - BIGOVEN
From bigoven.com
COCONUT CURRY SALMON - FOOD & WINE
From foodandwine.com
SALMON WITH WHISKY CREAM SAUCE AND CHEDDAR MASHED CAULIFLOWER
From whipandwander.com
SCOTCH CEDAR PLANK SALMON - GRILLING RECIPES - LGCM
From lakegenevacountrymeats.com
BEST SCOTCH WHISKIES FROM 2023 SF WORLD SPIRITS COMPETITION
From mensjournal.com
SCOTCH WHISKY-SMOKED SALMON ON A CEDAR PLANK WITH GRILLED MINI …
From barbecuebible.com
SALMON WITH SCOTCH WHISKEY SAUCE - PACIFIC WEST
From pacificwest.com.au
SCOTTISH SALMON WITH WHISKEY CREAM SAUCE - MY HUNGRY TRAVELER
From myhungrytraveler.com
SMOKED SALMON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHISKY RECIPE – SCOTTISH SALMON AND WHISKY SAUCE
From whiskyboys.com
WHISKY CURED SALMON WITH CITRUS & THYME | WHISKY RECIPE
From glenscotia.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #seafood #barbecue #european #scottish #salmon #fish #saltwater-fish #equipment #grilling
You'll also love