Scotch Whisky Salmon Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
• Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
• In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.

Steps:

• Season salmon with salt and pepper.
• Mix garlic, parsley and 1 tbsp (15 ml) olive oil; rub salmon with mixture.
• Heat remaining olive oil in a nonstick skillet set over medium-high heat.
• Add salmon and sear for 3 to 4 minutes a side (or until fish flakes easily).
• Remove from pan and keep warm.
• Add mushrooms to pan and sauté until browned.
• Add remaining ingredients to pan and continue to cook until slightly reduced.
• Spoon sauce over reserved salmon and garnish with 5 mandarin wedges.

Steps:

• Place the salmon on a plate and freeze for 1 hour.
• Using a very sharp knife slice the fish as finely as possible across the grain. Lay the slices in a single layer on a plate.
• Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs.
• Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving with lemon wedges, thinly sliced brown bread and butter.

Steps:

• 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.
• Preheat oven to 450°F (230°C).
• 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 plates and serve.

Steps:

• Preheat grill to high .
• Whisk together the first five ingredients.
• Place each piece of salmon, skin down, on a piece of aluminum foil.
• Slather on 1/4 of the mustard/mayo mixture on each piece of salmon, then top each with some slices of lemon and finally pour 1 T of Scotch Whiskey over each piece of fish.
• Close up the foil packets tightly and place on grill, close the lid and DECREASE heat of grill to MEDIUM (about 350 degrees). Cook for approximately 15 minutes or until desired doneness (some like theirs medium rare and others like their well-done. . .totally up to you).
• NOTE: I cooked my fish, skin removed, in the oven at 350 for 15 minutes which worked perfectly as well.
• Remove fish from the packets and serve with a garnish of dill.

Steps:

• Cook the spaghetti according to the pack instructions.
• Drain and quickly add the creme fraiche, smoked salmon pieces and whisky to the hot spaghetti.
• Stir quickly to coat the pasta, then serve garnished with the dill sprigs.