15 Minute Peppered Salmon and Whisky Cream Sauce

• Seafood

  • 2 Salmon, Fillets

• Produce

  • 1 tbsp Chives, Fresh

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1 tbsp Peppercorns, black
  • 1 Sea salt

• Dairy

  • 15 g Butter
  • 150 ml Double cream

• Beer, Wine & Liquor

  • 1 1/2 tbsp Whisky

Found on emnzest.com

Description

Ingredients

• 2 salmon fillets, skin removed
• 1 teaspoon Dijon mustard
• 1 tablespoon crushed black peppercorns
• Sea salt
• 15g butter
• 1½ tablespoons whisky
• 150ml double cream
• 1 tbsp fresh chives, chopped

Directions

• Rub the mustard in an even layer all over the salmon fillets, then gently press the peppercorns onto the top and bottom to give a nice thin coating
• Heat the butter in a frying pan over a medium-high heat. As soon as the butter starts to foam, turn the heat down to medium, add the salmon fillets and fry for 3 minutes on one side until browned
• Turn the fillets over and immediately add the whisky. Once the whisky has reduced down, pour in the cream and gently use a wooden spoon to scrape off anything sticking to the bottom of the pan
• Boil for 2 minutes until the sauce starts to thicken and the salmon is cooked through (keep the heat on medium here to prevent the sauce from splitting)
• Season with salt and a little pepper, then stir in the chopped chives and serve immediately
• Serve with mashed potato and green beans or lovely roasted veg (courgettes, red onions, carrots, potatoes, butternut squash)