Scotch, Not Just an Adult Beverage.
Scotch isn’t solely for drinking; it can be an incredible flavor booster in recipes. One favorite is my Spaghetti with Smoked Salmon-Chipotle Cream Sauce. Today’s recipe is for Peppercorn Salmon with Scotch Whiskey Cream. I created this recipe for a zoom dinner with family.
For this dish, you will want a very flavorful scotch else you won’t know it’s there. A peaty scotch is especially good. For those who aren’t familiar with the beverage, peat adds a smoky flavor to the scotch and, thus, to this salmon dish. If you don’t have scotch, you can try this recipe with port, brandy, sherry, or even wine (white, rosé, or red). But the scotch is what really makes it special.
~ David
Peppercorn Salmon with Scotch Whisky Cream
To print this recipe, please click the small printer icon below.
Ingredients
- 2 six-ounce salmon fillets, skin removed
- 2 teaspoons Dijon mustard
- salt
- 2 teaspoons black peppercorns, crushed
- 2 tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 1/4 cup scotch whisky
- 1/2 cup cream
- 2 teaspoons whole grain mustard
- chives, for garnish
Instructions
- Preheat oven to 400°F.
- Skim-coat each salmon fillet on all sides with 1 teaspoon Dijon mustard (each). Lightly salt the tops (skinned side down) and then generously coat tops with the crushed black peppercorns.
- Melt 1 tablespoon butter in a small skillet or saucepan over medium heat and add the shallot. Cook until clear (about 2 minutes) then raise the heat and add the scotch whisky. Continue cooking until liquid is foamy and reduced to about 1-2 tablespoons. Add the cream and whole grain mustard and continue cooking, allowing it to boil gently, stirring often until thick. Season lightly with salt. Keep warm.
- In an oven-proof skillet, melt remaining 1 tablespoon butter over medium-high heat. When foam has subsided, add the fillets, peppered side down, and sear for 2 minutes, or until brown. Flip the salmon and place skillet in the oven for 4 minutes.
- When salmon is done to your liking (4 minutes in the oven was perfect for me), remove from the skillet and place on two warmed plates. Nap sauce over top, garnish with chives, and serve.
- Serves 2 as a main course; can be doubled.
© 2024 Copyright Cocoa & Lavender
