👨‍🍳 作り方

1. 1

   Preheat your oven to 200°C (180°C fan/Gas Mark 6). Pat the salmon fillets dry with paper towels and season with salt and pepper.

   💡 プロのコツ: Drying the salmon helps achieve a crispier skin.
2. 2

   Heat the olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down and sear for 2-3 minutes until the skin is golden and crisp.

   💡 プロのコツ: Don't overcrowd the pan; cook in batches if necessary.
3. 3

   Flip the salmon fillets and brush the flesh side generously with heather honey. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily.

   💡 プロのコツ: Cooking time will vary depending on the thickness of the fillets.
4. 4

   While the salmon is baking, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes.

   💡 プロのコツ: Sweating the shallots gently releases their sweetness.
5. 5

   Pour in the Scotch whisky and let it bubble and reduce by half, scraping up any bits from the bottom of the pan.

   💡 プロのコツ: Allowing the alcohol to cook off concentrates the flavor.
6. 6

   Stir in the double cream and bring to a gentle simmer. Cook for a few minutes until the sauce has thickened slightly. Stir in the chopped dill and lemon juice. Season with salt and pepper to taste.

   💡 プロのコツ: Don't boil the cream vigorously, as it can split.
7. 7

   Remove the salmon from the oven. Serve the honey-glazed salmon fillets with the whisky-dill sauce spooned over the top.

   💡 プロのコツ: This dish pairs well with steamed asparagus or roasted new potatoes.