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    Sauteed Salmon with Whisky Sauce


    Source of Recipe


    Aunt Saunny

    1 tablespoon butter
    1 shallot, minced
    1 (12-ounce) salmon fillet or 2 (6-ounce) fillets
    Salt, pepper
    1/4 cup Irish whisky
    1 teaspoon apple cider vinegar
    1 tablespoon minced fresh tarragon
    1/4 cup whipping cream
    Lime wedges

    Melt butter in medium skillet. Add shallot and
    saute 2 to 3 minutes. Season salmon with salt and
    pepper to taste. Saute salmon 3 to 4 minutes per side.
    Remove to plate (salmon won't be completely cooked).

    Add whisky, vinegar and tarragon to skillet and
    simmer 1 minute. Add cream. Season with salt and
    pepper. Return salmon to skillet, cover and cook 1 to
    2 minutes per side.

    Divide fillet in half. Arrange half on each of 2
    plates. Top with sauce and serve with lime wedges on
    the side. Makes 2 servings.


 

 

 

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