Salmon-Irish Roasted

By tunes

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. Serve with fennel and apple slaw (recipe follows) and new potatoes.

Ingredients

• 2 tbsp (25 mL) honey
• 1/4 cup (50 mL) cider vinegar
• 1/4 cup (50 mL) Irish whiskey
• 2 tsp (10 mL) chopped fresh thyme
• 11/2 tsp (7 mL) grated lemon zest
• 2 tbsp (25 mL) vegetable oil
• Salt and freshly ground pepper
• 4 salmon fillets, 6 oz (175 g) each

Preparation

Step 1

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.

2. Preheat oven to 450°F (230°C).

3. 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 serving plates and serve fennel and apple slaw on the side.

Fennel and Apple Slaw
Dressing
2 tbsp (25 mL) cider vinegar
Salt and freshly ground pepper
¼ tsp (1 mL) ground fennel
½ tsp (2 mL) grainy mustard
¼ cup (50 mL) olive oil

Slaw
1 Cortland or Spy apple, unpeeled
1 small fennel bulb, trimmed and core removed
2 tsp (10 mL) chopped fresh thyme
½ cup (125 mL) very thinly sliced red onion



1. Whisk together cider vinegar, salt, pepper, ground fennel, mustard and oil.

2. With the julienne blade of a mandolin or julienne grater, grate apple and fennel. Combine apple, fennel, thyme and red onion in a bowl.

3. Add dressing to salad and toss. Season again with salt and pepper to taste.


Serves 4