CHRISTMAS ORDERS ARE OPEN!
CLICK HERE TO PLACE YOUR ORDER FOR CHRISTMAS.

Delivering for Christmas on the 21st, 22nd, 23rd, and 24th of December, and for New Year’s from the 27th to the 31st December direct to your door.

×
Menu

Salmon Fillets with Scotch Whiskey Cream Sauce

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time10 minutes
Cook time20 minutes
Ready in30 minutes

Ingredients:

For the Salmon:

  • 4 x 180g salmon fillets, skin-on
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 lemon, cut into wedges (for serving)

For the Whiskey Cream Sauce:

  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 60ml (1/4 cup) Scotch whiskey
  • 125ml (1/2 cup) heavy cream
  • 125ml (1/2 cup) fish or chicken stock
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper, to taste
  • 1 tbsp fresh dill, chopped (optional, for garnish)

For the Spinach:

  • 300g baby spinach leaves, washed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Method:

  1. Prepare the Salmon:
    • Pat the salmon fillets dry and season both sides with salt and pepper.
    • Heat olive oil in a large pan over medium heat. Place the salmon fillets skin-side down in the pan and cook for 3-4 minutes, until the skin is crispy.
    • Flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked to your liking. Remove the salmon from the pan and set aside.
  2. Make the Whiskey Cream Sauce:
    • In the same pan, melt the butter over medium heat. Add the shallot and garlic, sautéing until softened and fragrant, about 2 minutes.
    • Carefully pour in the Scotch whiskey, stirring to deglaze the pan. Let the whiskey cook down for 1-2 minutes.
    • Stir in the cream, stock, Dijon mustard, and honey. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
    • Season with salt and pepper to taste. Optionally, stir in chopped dill for added flavour.
  3. Sauté the Spinach:
    • Heat olive oil in a separate pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
    • Add the spinach and cook, stirring occasionally, until wilted, about 3-4 minutes. Season with salt and pepper.
  4. Assemble the Dish:
    • Divide the sautéed spinach among four plates, creating a bed for the salmon.
    • Place a salmon fillet on top of the spinach.
    • Spoon the whiskey cream sauce over the salmon.
    • Serve with lemon wedges on the side for a burst of freshness.

 

M

Login with Email

Create a New Account