Irish Roasted Salmon

And a “top o’ the day to you”! With St. Patrick’s day falling on Saturday, we’re posting delicious Irish-inspired recipes all week…………

This Irish Roasted Salmon recipe has a fantastic combination of ingredients: honey, lemon juice, lemon zest, fresh thyme and a bit of…………….yes, Irish whisky! A long, slow marinade helps the salmon to soak up all the delicious flavors. The marinade comes together quickly and all that’s left is a short roast in a hot oven, making this salmon ideal for a yummy weeknight treat, yet special enough for guests. I served it with roasted asparagus and a fabulous Irish potato dish, Colcannon (yesterday’s post) This recipe is definitely on my “keeper” list!

Irish Roasted Salmon

Ingredients:
3 tablespoons honey
3 tablespoons lemon juice
1 teaspoon lemon zest
¼ cup Irish whiskey*
2 teaspoons chopped fresh thyme
2 tablespoons extra virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste
4 salmon fillets
1 tablespoon butter
1 teaspoon chopped fresh thyme

Directions:
1. Mix together honey, lemon juice, whiskey, thyme, lemon zest and oil in a large zip lock bag. Add salmon and marinate 4-6 hours in the refrigerator.

2. Preheat oven to 450°F. Remove salmon from marinade and place on a foil lined sheet pan. Sprinkle with sea salt and freshly ground pepper. Place marinade in a small saucepan and bring to a simmer. Simmer for 4-5 minutes or until reduced to half the volume. Mixture will be syrupy. Add butter and swirl pan until butter is melted. Add the 1 teaspoon chopped fresh thyme.

3. Roast salmon for 10-12 minutes, basting with the sauce half way through. Place under broiler for the last few minutes if you like a more golden exterior. This is not necessary but makes for a more attractive appearance. Transfer salmon to serving plates or platter and drizzle with sauce.

Notes:
*The alcohol from the Irish whiskey is complete burned off as the sauce cooks, but does give the salmon a delicious, unique flavor. If you don’t care for cooking with spirits just skip it – the salmon and sauce will still be delicious.
Adapted from Food.com



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