Recipe by Outta Here
This was adapted from a recipe by a Washington coast restaurant. You can use Scotch or something like Jack Daniels, which I used.
Top Review by mosma
Wow! This was great. I could not find raspberry vinegar, so I improvised and added a mixture of white vinegar and raspberry pecan dressing (amazing what you can do when you're desperate). Once I tasted it, I quickly cooked up 1/2 box of linguine and poured the sauce over the linguine, with the salmon on top. It was phenomenal! I did add more salt and garlic than the recipe called for. Thank you so much for this recipe!
- 12 ounces salmon fillets, skin removed
- 1⁄2 cup flour
- 1 teaspoon unsalted butter
- 1 tablespoon olive oil
- salt, to taste
- white pepper, to taste
- 1 teaspoon garlic, minced
- 1 teaspoon shallot, minced
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon brown sugar
- 2 tablespoons raspberry vinegar
- 1⁄2 cup whiskey
- 1⁄2 cup orange juice
- 1⁄2 cup heavy cream
Directions See How It's Made
- Dredge fillets in flour, to coat both sides.
- In a large skillet, heat butter and oil until hot. Brown fillets slightly on one side. Add salt and pepper.
- Turn fillets over and add garlic, shallot, mustard and brown sugar. Cook for a few seconds.
- Add vinegar. Fillet should be browned on second side now. With fillet still in pan, deglaze pan with whiskey. Add orange juice. Swirl pan to mix ingredients.
- Reduce sauce until it begins to thicken. Add cream and cook until heated.
- Place fillets on plates and spoon some sauce over each.
- Garnish with grated orange zest or chopped green onions, if desired.