Scotch Salmon
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
salmon fillets
|
|
| 2 | tablespoons |
butter
clarified |
|
| ½ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
shallots
minced |
*
|
| ¼ | teaspoon |
dijon mustard
|
|
| ¼ | teaspoon |
brown sugar
|
|
| 1 | tablespoon |
raspberry vinegar
|
|
| ¼ | cup |
orange juice
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 3 | tablespoons |
drambuie
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
salmon fillets
|
|
| 3E+1 | ml |
butter
clarified |
|
| 2.5 | ml |
garlic
minced |
|
| 2.5 | ml |
shallots
minced |
*
|
| 1.3 | ml |
dijon mustard
|
|
| 1.3 | ml |
brown sugar
|
|
| 15 | ml |
raspberry vinegar
|
|
| 59 | ml |
orange juice
|
|
| 59 | ml |
heavy whipping cream
|
|
| 45 | ml |
drambuie
|
* |
Directions
Dust a 6 to 7 ounce salmon filet lightly in flour.
In a pan, heat 2 Tbs. clarified butter and brown slightly on one side.
Add salt and white pepper to taste and turn fillet over.
Add ½ teaspoon minced garlic, ½ teaspoon minced shallot, ¼ teaspoon Dijon mustard and ¼ teaspoon brown sugar.
After these cook for a few seconds, add 1 Tablespoon raspberry vinegar.
With the fillet still in the pan, deglaze it with a "round" of Scotch about ¼ c.
Add ¼ cup orange juice. Move pan in a circular motion to blend ingredients.
Reduce sauce til it begins to thicken.
Finish with ¼ cup heavy cream and a round of Drambuie about 3 Tablespoons.
Garnish with creme fraiche and candied orange zest.
