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Scottish Heather Honey-Glazed Salmon with Whisky-Dill Sauce
A sophisticated yet simple dish showcasing the delicate flavor of Scottish salmon, glazed with aromatic heather honey and served with a creamy whisky and dill sauce. This recipe highlights the natural sweetness of the honey and the subtle smokiness often found in Scottish salmon.
đ§ Ingredienser
- 4 x 150g Salmon fillets, skin on
- 3 tbsp Heather honey
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- For the sauce:
- 2 tbsp Butter
- 1 small Shallot, finely chopped
- 50 ml Scotch whisky
- 150 ml Double cream
- 2 tbsp Fresh dill, chopped
- 1 tsp Lemon juice
đšâđł Instruktioner
- 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.
đĄ Proffstips: Drying the salmon helps achieve a crispier skin. - 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.
đĄ Proffstips: Don't overcrowd the pan; cook in batches if necessary. - 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.
đĄ Proffstips: Cooking time will vary depending on the thickness of the fillets. - 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.
đĄ Proffstips: Sweating the shallots gently releases their sweetness. - 5
Pour in the Scotch whisky and let it bubble and reduce by half, scraping up any bits from the bottom of the pan.
đĄ Proffstips: Allowing the alcohol to cook off concentrates the flavor. - 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.
đĄ Proffstips: Don't boil the cream vigorously, as it can split. - 7
Remove the salmon from the oven. Serve the honey-glazed salmon fillets with the whisky-dill sauce spooned over the top.
đĄ Proffstips: This dish pairs well with steamed asparagus or roasted new potatoes.
đĄ Proffstips
- âIf heather honey is unavailable, a good quality wildflower honey can be substituted, though the unique floral notes will be different.
- âFor a richer sauce, you can add a splash of white wine along with the whisky.
- âEnsure the salmon is fresh for the best flavor and texture.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of cayenne pepper to the honey glaze for a subtle spicy kick.
- Incorporate other fresh herbs like chives or parsley into the sauce.
- Serve with a side of wilted spinach or a simple green salad.