Salmon with Irish Whiskey Butter Print Email

Also great with char, steelhead or trout.

2 pounds Irish, Scottish or Norwegian Salmon (or Pacific)
Chef Mick’s Z Blend Seasoning - or salt, pepper and herbs
1 TBS Olive oil (pref picual) or olive and canola oil blend
Irish Whiskey Butter*
fresh dill or parsley, minced

Scale salmon if eating skin on. Season to taste. Heat oven to 350°

In a large, heavy cast iron skillet or oven safe pan, saute salmon skin side up to brown lightly and cook ¼ way through - about 5 minutes. Carefully turn fillets and transfer pan to oven to finish, cooking to desired internal temperature (140-150 suggested - 5-15 minuted depending on conditions and taste. Can also be finished in the pan.).

Meanwhile, prepare Irish Whiskey Butter and serve drizzled over the fillets. Garnish with dill or parsley.

Irish Whiskey Butter

½ cup Irish Whiskey
2 TBS Lyles Golden or Barley Malt syrup, or brown sugar - to taste
2 sticks butter, softened and cut into TBS's

In a saucepan with tall sides, place whiskey and syrup or sugar – simmer over a low flame to reduce to ¼ cup. Cool slightly and stir-in / melt-in butter a little at a time to make a thick sauce. More syrup or sugar can be added if desired.

Serves 4 – Chef Mick (Michaelangelo) Rosacci, --