Pan fried Salmon with Irish Cream Almond Orange Rosemary Sauce
2 people
Salmon fillet, trout fillet, tilapia, other thin flat fish. Should also be excellent with thin chicken breast, veal escalope, pork tenderloin noisettes.
For dairy free - pan fry in olive oil, use Asian style coconut cream or milk (not Pina Colada sweetened coconut) instead of dairy cream and choose a liqueur that is not based on cream. Still delicious and cholesterol free with coconut milk rather than dairy - every bit helps. Sharpen with a little lemon juice, use different herbs.
More sauce is wonderful but evil calories.
NH's ABC WMUR Cooks Corner on Friday 17 March, 2017.
4-6 oz (125 -180 g) salmon fillet each.
1 tbsp (15 ml) butter with 1 tbsp oil
3 green onions (spring onions, scallions), trimmed and thinly sliced
2 tablespoons (30ml) butter
4 inch ( 7 cm) sprig of rosemary
zest of half a large orange
1/4 c (2 fl oz, 60 ml) cream
2-4 tbsp (30-60 ml) Irish Cream liqueur - substitute orange liqueur, brandy, Amaretto, even Fra Angelico hazelnut liqueur and use hazelnuts. Carolans say their Irish Cream liqueur is gluten free.
2 tbsp (30 ml) chopped parsley
1/4 c ( 60 ml) sliced, toasted almonds or fry almonds in butter if you can do it without burning butter or almonds.
1. Heat non stick pan, add butter and oil and place salmon in pan, flesh side down.
2. Cook for about 3 minutes then flip to skin side down and continue to cook until salmon shows barely darker pink in center. Another 3-5 minutes. Time depends on thickness of fish, you need to test if it flakes easily. Cook flesh side down first to nice even brown color and sear and it doesn't pick up the bits left in pan. Then flip for greater time of cooking, to get crispy skin but gentler cooking of salmon with skin in the way.
3. In a separate small pan, melt butter, add green onions and gently cook until tender - 2 minutes.
4. Add sprig of rosemary, orange zest, cream, salt and pepper, Irish cream, bring to gentle boil and simmer 2 minutes.
5. Add half the parsley.
6. Put salmon on serving plate, pour sauce into salmon pan and scrape up juices, remove sprig of rosemary if you want, then pour sauce over salmon and sprinkled with toasted almonds. Don't cook sauce in the salmon pan, it will evaporate because of width of pan.
