Best 7 Irish Salmon With Whisky Cream Sauce Recipes
Embark on a culinary journey to savor the delectable flavors of Irish salmon with whisky cream sauce, a dish that perfectly captures the essence of Irish cuisine. This classic recipe combines the delicate taste of salmon with the rich and creamy texture of a whisky-infused sauce. Whether you're a seasoned chef or a home cook looking to impress your dinner guests, this article will guide you through the steps of creating this mouthwatering dish.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE IRISH (WHISKEY) CREAM
This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving.
Provided by Alisa Andersen
Categories World Cuisine Recipes European UK and Ireland Irish
Time P1DT5m
Yield 8
Number Of Ingredients 6
Steps:
- Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 27.9 g, Cholesterol 57.4 mg, Fat 15.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 73.8 mg, Sugar 26.8 g
ROASTED SALMON FILLETS WITH IRISH WHISKEY
Salmon fillets marinated in Irish whiskey and honey!! The cooked fillets will have a glazed look and a superb taste and texture. Irish whiskey has a slightly peppery taste. I have not tried this yet, will update later. Source: Food & Drink magazine Chef Lucy Waverman
Provided by Elly in Canada
Categories Canadian
Time 1h10m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 499.6, Fat 17.8, SaturatedFat 2.7, Cholesterol 165.4, Sodium 214.3, Carbohydrate 9, Fiber 0.2, Sugar 8.7, Protein 63.5
IRISH SALMON WITH WHISKY CREAM SAUCE
Steps:
- Mix together the crushed peppercorns. Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon - just enough to give it a nice thin coating. Season with salt. 2 Heat a frying pan until hot. Add the butter and, as soon as it starts to foam, lay in the salmon steaks. Reduce the heat to medium and fry the steaks for about 3 minutes on one side to brown them. 3 Turn up the heat, flip the steaks over, then splash in the whisky. Boil fast until the whisky has almost disappeared, then pour in the cream. Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks, bring to a fast bubble. 4 Boil for 1 - 2 minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary, and some salt. By this time the salmon should be just cooked - test with the tip of a knife; if it is still a wee bit pink, simmer over a low heat for a further minute. Stir in the chopped chives and serve immediately, garnished with the extra chives.
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. A delicious combination! From Food and Drink. Prep time includes marinating time.
Provided by Leslie
Categories European
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 8
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.
- Remove salmon from marinade and place on a rack over a roasting pan.
- Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
Nutrition Facts : Calories 344.4, Fat 14.2, SaturatedFat 2.2, Cholesterol 77.4, Sodium 127.5, Carbohydrate 9, Fiber 0.2, Sugar 8.7, Protein 34.6
WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
Provided by Genevieve Ko
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
- About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
- Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
- Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
- Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
WHISKY CREAM SAUCE
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium
IRISH CREAM AND WHISKEY COCKTAIL
Irish cream with a kick! Just be careful, these are potent but wonderful!
Provided by MoonKitty
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 2
Steps:
- Fill a short glass with ice, and pour in the Irish cream liqueur, and Irish whiskey. Stir and serve.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 20.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.1 mg, Sugar 19 g
Tips:
- Choose the freshest salmon possible: Look for fish that is firm and has a bright color. Avoid salmon that is slimy or has an off odor.
- Cook the salmon gently: Salmon is a delicate fish, so it is important to cook it gently to avoid overcooking. The best way to do this is to pan-fry or bake the salmon at a low temperature.
- Use a good quality whisky: The whisky in the sauce will add a lot of flavor to the dish, so it is important to use a good quality whisky. A single malt scotch whisky is a good option.
- Don't overcook the sauce: The sauce should be thick and creamy, but it should not be too thick or it will become clumpy. Simmer the sauce for just a few minutes, or until it has thickened to your desired consistency.
- Serve the salmon immediately: Salmon is best served immediately after it is cooked. This will help to ensure that the fish is moist and flavorful.
Conclusion:
Irish salmon with whisky cream sauce is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked gently and topped with a creamy sauce that is flavored with whisky. This dish is sure to impress your guests and leave them wanting more.
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