Sauteed Salmon With Whiskey Sauce
Source of Recipe
LOS ANGELES TIMES
Recipe Introduction
A good fish department will sell salmon with the skin on. Keep the skin
intact when cooking salmon. It adds flavor and keeps the fish from drying
out. Discard the skin just before serving.
To highlight salmon's richness, prepare it in a simple sauce like this one,
made with whiskey and cream. Shallot and tarragon are all the seasonings the
fish needs.
List of Ingredients
Makes 2 servings
1 tablespoon butter
1 shallot, minced
1 (12-ounce) salmon fillet or 2 (6-ounce) fillets
Salt and pepper to taste
1/4 cup Irish whiskey
1 teaspoon apple cider vinegar
1 tablespoon minced fresh tarragon leaves
1/4 cup whipping cream
Lime wedges
Recipe
1. Melt the butter in a medium skillet. Add the shallots and saute over
medium heat, stirring occasionally, for 2 minutes.
2. Season the salmon with the salt and pepper. Place in skillet and saute
for 4 minutes per side. Remove to a plate (fish won't be completely cooked).
3. Add the whiskey, vinegar and tarragon to skillet; simmer for 1 minute.
Add the cream; season with salt and pepper.
4. Return salmon to skillet. Cover and cook until fish is no longer shiny
and it flakes when scraped with a fork, about 1 to 2 minutes per side.
5. Arrange half of the salmon on each of two plates. Top with sauce and
serve with the lime wedges on the side.
Per serving: 436 calories, 35 grams protein, 3 grams carbohydrates, 1 gram
sugar, 23 grams fat, 146 milligrams cholesterol, 189 milligrams sodium.
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