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
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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.
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Mimi Rippee
November 30, 2024 at 6:06 amThis sounds incredible, and it makes a pretty plate. I need to think of scotch/whiskey/bourbon as another seasoning and get more creative!
Mad Dog
November 30, 2024 at 7:09 amThat looks delicious – I’m sure that I will be making it soon!
Gerlinde de Broekert
November 30, 2024 at 7:34 amThere is no shortage of scotch whisky in my house. Your recipe looks great and will try it soon.
Gerlinde de Broekert
November 30, 2024 at 7:35 amThere is no shortage of scotch whisky in my house. I love the sauce and hope to make it soon.
Barb
November 30, 2024 at 7:52 amThis is the kind of fast food I like! It sounds delicious and looks fabulous!
Frank | Memorie di Angelina
November 30, 2024 at 8:11 amSounds delicious, David. I absolutely adore peaty scotches. At today’s prices for single malt scotches this might be a bit of an extravangance, but heck you only live once!
Melissa
November 30, 2024 at 8:35 amA bottle of Aberlour 16 just happens to be the Scotch I have open at the moment, so I’ll definitely be giving this a try once we’ve gotten through a bit more of the Thanksgiving turkey!