Salmon is one of the most prized and tastiest types of fish in Ireland. Although domestically in the US, it is spotty at best to find, some markets in the US import fresh, organically farm-raised Irish Salmon. However, 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 with honey + Irish whiskey for the salmon, highlighting ingredients the Irish produce very well. The honey, whiskey, and a little lemon juice make a complementary flavor enhancer.
Chef George’s Irish Whiskey Salmon
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
Whisky Glaze
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 marinates, prepare the Tomato Dill Salsa (recipe follows) and 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 8-10 minutes, turning the salmon once. After turning the salmon, brush the top side with the remaining whiskey glaze left in the marinade dish. The fish is cooked when it turns pink.
As an Option, serve the salmon with the Tomato Dill Salsa on top for a fresh crunch.
Tomato Dill Salsa, SEE RECIPE BELOW
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.