The other week, we visited our local fish monger, New Hope Seafood Market, and we had such a great experience that we had to come back and try more of their fish! On our first trip, we bought some flounder and pan fried it with a little garlic dill whipped butter. This time, I had my eye on their Scottish Salmon. Once I’d made that decision, it was time to determine how to prepare it…and when I think of Scottish things, top three things that come to mind (in no particular order) are Scotch, Bagpipes, and Lake Monsters. I only had one of those things on hand, so Scotch was the choice.
We served this over a bed of seasoned quinoa and with some steamed zucchini.
**You will likely notice that in the process pictures, there are some scallops next to the salmon. That’s because I picked salmon for myself, and my wife picked scallops for herself. Sauce worked really well with both.
Time: 30 Minutes
Ingredients (makes two portions)
- 2 Salmon Fillets 6-8 oz each. We recommend Scottish Salmon because it is a very mild salmon…but if you prefer other types, use what you like.
- 1 Tablespoon of Butter
- 2 Tablespoons of Truffle Infused Honey (Regular honey works too)
- 3 Tablespoons of Scotch (We used Johnny Red Label since we didn’t want to cook with anything expensive)
- Start to heat up a large cast iron pan.
- Melt some butter in a saucepan, and add your honey. Whisk to combine, and allow to cook down a little.
- When your cast iron pan is hot, add a little oil, and let sit for a few moments to heat. Then, add your salmon to the pan, skin side up and sear for about 5-6 minutes.
- Whisk your scotch into your saucepan, and allow everything there to cook down into a nice glaze.
- Flip your salmon (it should have a nice bit of brownish cripsiness on the top at this point), and cook for another 6-7 minutes.
- When your fish reaches an internal temperature of 145 degrees F, you’re done.
- Plate, drizzle your sauce atop, devour, and enjoy!