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Honey, Whisky & Dill Roasted Salmon

Time Preperation:00:20 | Cooking: 00:20
Serves: 2

This is the best way I have found to have salmon


2 centre cut salmon fillets (skin on, pined and scaled)
1 tbsp olive oil
10g unsalted butter
4 slices thin cut streaky bacon

50 ml whisky
2 tbsp runny honey
1 tbsp finely chopped dill

Spaghetti vegetables
80g spaghetti carrots
80g spaghetti courgette
40g shredded leeks
80g spaghetti celeriac
4 leaves of fresh basil
10g unsalted butter
Salt and pepper

White wine and fish sauce to serve recipe here


Pre heat oven to 200°C

Gently warm the whisky, honey and dill until all honey is thoroughly mixed, set aside to cool.

Lay the bacon on a baking tray lined with baking paper and bake at 200°c until golden brown and crispy. When cool lay on to paper towel to absorb excess fat.

Rub the salmon fillets with the olive oil and place skin side down into a hot frying pan, and leave for 5-6 minutes till skin is crispy.

Season the fish at this point.

When skin is golden and crispy turn the salmon over and leave for 3 more minutes.

At this point reduce heat and add the butter and the marinade and baste the fish for a further 3 minutes.

Remove from heat and rest.

While your fish is resting place the 10g of butter in a small pot that has a tight fitting lid and add 2 tablespoons of water and place on the heat, add seasoning and when this has melted add the carrots, leek and celeriac and place the lid on and leave for 3-4 minutes, then add the courgette and place lid back on and turn the heat

Warm the white wine fish sauce and add a dash of whisky and freshly chopped herbs. White wine and fish sauce recipe here

To serve

Warm the salmon up in the oven and place the vegetable in the centre of a warm plate and spoon the cream sauce around the vegetables.

Place the salmon on the vegetables and finally 2 slices of crispy bacon on top to finish.

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