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| Candied orange zest is optional as is 1/4 cup creme fraiche. While it takes a little longer to assemble the ingredients, the result is only stunning! |
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| 6 oz |
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Salmon Filets |
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Flour to coat Salmon |
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| 2 Tbs |
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Butter |
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Salt and Pepper |
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| ½ Tbs |
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Garlic, Minced |
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| 1 Tbs |
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Dijon Mustard |
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| ½ Tbs |
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Shallots, Minced |
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| ¼ Tbs |
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Brown Sugar |
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| 1 Tbs |
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Raspberry Vinegar |
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| ¼ cup |
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Scotch (the real drinkin' da kine) |
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| ¾ cup |
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Orange Juice |
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| 3 Tbs |
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Drambuie (same same) |
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| 1 |
Lightly dust the filets with flour. |
| 2 |
Heat the butter in a saute pan and brown filets on one side. Sprinkle with salt and pepper and turn to brown. |
| 3 |
Add garlic, mustard, shallots and brown sugar. After ingredients cook for a few seconds, add the raspberry vinegar. By this time, the second side will have browned slightly. |
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With the filets in the pan, deglaze it with the scotch. Add orange juice. Move pan in a circular motion to marry the ingredients (no pun intended). |
| 5 |
Reduce sauce until it begins to thicken. |
| 6 |
Finish with cream and Drambuie. |
| 7 |
Garnish with creme fraiche and candied orange zest. Just lovely! |
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| Recipe Source |
Author: Mike Clark |
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