Do you ever have those Friday nights when you get home after a long week feeling exhausted and absolutely starving? You know the ones I mean – ravenous, but desperate for as much time as possible snuggled up on the sofa, you search around for something delicious that you can eat right away, determined not to settle for cheese on toast? I know I do!
Not anymore! Meet my new best friend – a delicately cooked, healthy piece of salmon packed with a peppery punch and covered in a smooth, creamy sauce that ticks all the right yummy boxes! You can literally have this whisky salmon on the table in LESS THAN 15 MINUTES!! Dinner couldn’t be easier!
And here’s an awesome idea… if you’re struggling to think of something romantic to do for your loved one this Valentine’s day and you’re not quite up to creating a Michelin star dinner, this might just be the answer. It’s simple but looks totally impressive like you’ve spent hours in the kitchen slaving over the silky smooth sauce.
I’ve also tried substituting the whisky with 2 tbsp of bubbly, and it was DELICIOUS! So if you don’t have any whisky in the cupboard (I literally had to beg my boyfriend to let me steal a tablespoon of his precious 16 year aged whisky!!), use the first splash of that Valentine’s bottle of champagne to create a sauce that’s extra fancy!
I love it with mashed potatoes and lovely fresh greens, but why not try it with mixed roasted vegetables? I’m talking potatoes, courgettes, red onions, butternut squash, carrots, green beans… yum!
- 2 salmon fillets, skin removed
- 1 teaspoon Dijon mustard
- 1 tablespoon crushed black peppercorns
- Sea salt
- 15g butter
- 1½ tablespoons whisky
- 150ml double cream
- 1 tbsp fresh chives, chopped
- Rub the mustard in an even layer all over the salmon fillets, then gently press the peppercorns onto the top and bottom to give a nice thin coating
- Heat the butter in a frying pan over a medium-high heat. As soon as the butter starts to foam, turn the heat down to medium, add the salmon fillets and fry for 3 minutes on one side until browned
- Turn the fillets over and immediately add the whisky. Once the whisky has reduced down, pour in the cream and gently use a wooden spoon to scrape off anything sticking to the bottom of the pan
- Boil for 2 minutes until the sauce starts to thicken and the salmon is cooked through (keep the heat on medium here to prevent the sauce from splitting)
- Season with salt and a little pepper, then stir in the chopped chives and serve immediately
- Serve with mashed potato and green beans or lovely roasted veg (courgettes, red onions, carrots, potatoes, butternut squash)