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
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.
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 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.
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