One of the most prized and tastiest types of fish in Ireland is salmon. Although, domestically in the US it is spotty at-best to find, some markets in the US do import fresh organically farm raised Irish Salmon. Although it would be a better experience flying over to the Emerald Isle yourself and go angling to catch your own—which I do suggest. Stateside you can fire-up locally available salmon with a wee bit of Irish flavor and you will be delighted.
Use a simple marinade and baste of honey + Irish whiskey for the salmon, based on ingredients that the Irish produce very well. The honey and whiskey combined with a little lemon juice makes a complementary flavor enhancer.
Salmon With Tomato Dill Salsa
Makes four servings
chefgeorgehirsch.com | from 'George Hirsch Know Your Fire’ cookbook
2 Tablespoons olive oil
2 Tablespoons Honey
2 Tablespoons Irish whiskey
juice from a 1/2 lemon
1 1/2 teaspoons lemon zest
Fresh ground black pepper to taste.
Mix all ingredients
2 pounds salmon fillet or 2 1/4 lbs. salmon steaks
Cut salmon fillet into 4 pieces. Marinate the salmon in whisky glaze for 30 minutes. While the salmon is marinating, prepare the Tomato Dill Salsa (recipe follows) and allow that to marinate for 30 minutes.
Preheat the grill or non-stick sauté pan to high.
Remove the salmon from the marinade and place it on the grill or in the sauté pan for a total of 8-10 minutes, turning the salmon once. After turning salmon brush top side with remaining whiskey glaze left in marinade dish. The fish is cooked when it turns pink.
Serve the salmon with the Tomato Dill Salsa on top for a fresh crunch.
Tomato Dill Salsa
Makes one cup | from ‘George Hirsch Know Your Fire’ cookbook
4 plum tomatoes, seeded and chopped
1 green or red bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 scallion, chopped
2 Tablespoons chopped fresh dill
1 Tablespoon olive oil
1 Tablespoon cider vinegar
Freshly ground black pepper to taste
In a large bowl, combine the tomato, bell pepper, cucumber, scallion, dill, olive oil, vinegar, and black pepper and marinate for 30 minutes.