Salmon Fillets with Scotch Whiskey Cream Sauce

Method:

1. Prepare the Salmon:
   • Pat the salmon fillets dry and season both sides with salt and pepper.
   • Heat olive oil in a large pan over medium heat. Place the salmon fillets skin-side down in the pan and cook for 3-4 minutes, until the skin is crispy.
   • Flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked to your liking. Remove the salmon from the pan and set aside.
2. Make the Whiskey Cream Sauce:
   • In the same pan, melt the butter over medium heat. Add the shallot and garlic, sautéing until softened and fragrant, about 2 minutes.
   • Carefully pour in the Scotch whiskey, stirring to deglaze the pan. Let the whiskey cook down for 1-2 minutes.
   • Stir in the cream, stock, Dijon mustard, and honey. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
   • Season with salt and pepper to taste. Optionally, stir in chopped dill for added flavour.
3. Sauté the Spinach:
   • Heat olive oil in a separate pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
   • Add the spinach and cook, stirring occasionally, until wilted, about 3-4 minutes. Season with salt and pepper.
4. Assemble the Dish:
   • Divide the sautéed spinach among four plates, creating a bed for the salmon.
   • Place a salmon fillet on top of the spinach.
   • Spoon the whiskey cream sauce over the salmon.
   • Serve with lemon wedges on the side for a burst of freshness.