Tuesday, August 6, 2013

Irish Roasted Salmon



Salmon fillets marinated in Irish whiskey and honey have a glazed look as well as a superb taste and texture. Irish whiskey has a slightly peppery taste. Serve with fennel and apple slaw (recipe follows) and new potatoes.




2 tbsp honey
¼ cup cider vinegar
¼ cup Irish whiskey
2 tsp chopped fresh thyme
1½ tsp grated lemon zest
2 tbsp. vegetable oil
Salt and freshly ground pepper
4 salmon fillets, 6 oz each


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.
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Preheat oven to 450°F
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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 serving plates and serve fennel and apple slaw on the side.
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Serves 4

Fennel and Apple Slaw
Dressing
2 tbsp cider vinegar
Salt and freshly ground pepper
¼ tsp ground fennel
½ tsp grainy mustard
¼ cup olive oil

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Slaw
1 Cortland or Spy apple, unpeeled
1 small fennel bulb, trimmed and core removed
2 tsp chopped fresh thyme
½ cup very thinly sliced red onion
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Whisk together cider vinegar, salt, pepper, ground fennel, mustard and oil.
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With the julienne blade of a mandolin or julienne grater, grate apple and fennel. Combine apple, fennel, thyme and red onion in a bowl.
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Add dressing to salad and toss. Season again with salt and pepper to taste.
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Serves 4

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