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Whisky and lemon marinated salmon
Feb. 1st, 2009 01:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yadyOriginally posted on LiveJournal.
I guess I might as well post this too, then... I made this last Friday, when my brother and his wife came over for dinner before we all went to a whisky tasting evening.
Ingredients (for 4 people):
For the fish:
1 piece of fresh salmon fillet, approximately 600 gram
1/2 lemon
Whisky (of the 'drinkable, but not a waste to cook with' kind, I use Jameson for this)
Olive oil
Thyme
Black pepper
Honey
For the vegetables:
1 courgette
2 onions
250 gram of mushrooms
250 gram of cherry tomatoes
Olive oil
Balsamic vinegar
Thyme
For the pasta:
300 to 500 gram of your favourite pasta
Fresh basil, a couple of handfuls
Garlic, 4 or so cloves
Pine kernels, one or two handfuls
Olive oil
Some coarse salt
50 to 100 gram of Parmesan or Pecorino cheese, as a block
Grate the zest of the lemon. Juice the lemon. Mix the zest, thyme and pepper with the honey. Add the lemon juice and stir until well mixed. Add about as much each of whisky and olive oil as there was lemon juice. Put a little of the mixture into an oven dish, and put the salmon in. Pour the rest of the mix over the fish. Cover (not with aluminium foil, I think) and place in the fridge for a couple of hours, turning the fish over a couple of times during that time.
With a pestle and mortar, crush the basil leaves to a fine paste. I find the addition of a couple of grains of coarse salt makes this easier. Add the garlic, crush and mix into the paste. Add the pine kernels, crush, and mix well. The mixture should now be rather thicker than peanut butter. Transfer the mixture to a bowl. Finely grate the cheese, and mix it in, along with as much olive oil to achieve a consistency about as thick as peanut butter, or a little thicker. This may be a bit more than you need, I would use 1/2 to 3/4. Put what you're not using in a small sealable container, smoothen the surface, pour on a bit of olive oil to seal it from the air, seal and place in the fridge.
About 20-30 minutes before you want to eat dinner, preheat the oven to 200 degrees. take the salmon out of the fridge. Put a large pot of water on for the pasta. Cut the vegetables into pieces about the size of the cherry tomatoes.
When the pasta water boils, add some salt to it, if you do that to pasta. Have a look at the pasta's cooking time; the salmon needs about 12 minutes, and you want the pasta to be cooked one or two minutes before it's done. Put the pasta in the water and the salmon in the oven in the appropriate order.
In a large skillet or wok, heat up some olive oil. Put the vegetables in, as well as the thyme. Stir them around; when they are covered with oil and starting to look a bit less raw, add a good splash of balsamic vinegar. Stir. Turn the heat to low, and keep stirring occasionally.
When the pasta is cooked, reserve some of the cooking water, then drain. Stir a little of the reserved cooking water into the pesto. Then, add the pesto to the drained pasta, and stir well. If it seems too dry, add a little more cooking water.
Take the fish out of the oven and serve everyting.
I guess I might as well post this too, then... I made this last Friday, when my brother and his wife came over for dinner before we all went to a whisky tasting evening.
Ingredients (for 4 people):
For the fish:
1 piece of fresh salmon fillet, approximately 600 gram
1/2 lemon
Whisky (of the 'drinkable, but not a waste to cook with' kind, I use Jameson for this)
Olive oil
Thyme
Black pepper
Honey
For the vegetables:
1 courgette
2 onions
250 gram of mushrooms
250 gram of cherry tomatoes
Olive oil
Balsamic vinegar
Thyme
For the pasta:
300 to 500 gram of your favourite pasta
Fresh basil, a couple of handfuls
Garlic, 4 or so cloves
Pine kernels, one or two handfuls
Olive oil
Some coarse salt
50 to 100 gram of Parmesan or Pecorino cheese, as a block
Grate the zest of the lemon. Juice the lemon. Mix the zest, thyme and pepper with the honey. Add the lemon juice and stir until well mixed. Add about as much each of whisky and olive oil as there was lemon juice. Put a little of the mixture into an oven dish, and put the salmon in. Pour the rest of the mix over the fish. Cover (not with aluminium foil, I think) and place in the fridge for a couple of hours, turning the fish over a couple of times during that time.
With a pestle and mortar, crush the basil leaves to a fine paste. I find the addition of a couple of grains of coarse salt makes this easier. Add the garlic, crush and mix into the paste. Add the pine kernels, crush, and mix well. The mixture should now be rather thicker than peanut butter. Transfer the mixture to a bowl. Finely grate the cheese, and mix it in, along with as much olive oil to achieve a consistency about as thick as peanut butter, or a little thicker. This may be a bit more than you need, I would use 1/2 to 3/4. Put what you're not using in a small sealable container, smoothen the surface, pour on a bit of olive oil to seal it from the air, seal and place in the fridge.
About 20-30 minutes before you want to eat dinner, preheat the oven to 200 degrees. take the salmon out of the fridge. Put a large pot of water on for the pasta. Cut the vegetables into pieces about the size of the cherry tomatoes.
When the pasta water boils, add some salt to it, if you do that to pasta. Have a look at the pasta's cooking time; the salmon needs about 12 minutes, and you want the pasta to be cooked one or two minutes before it's done. Put the pasta in the water and the salmon in the oven in the appropriate order.
In a large skillet or wok, heat up some olive oil. Put the vegetables in, as well as the thyme. Stir them around; when they are covered with oil and starting to look a bit less raw, add a good splash of balsamic vinegar. Stir. Turn the heat to low, and keep stirring occasionally.
When the pasta is cooked, reserve some of the cooking water, then drain. Stir a little of the reserved cooking water into the pesto. Then, add the pesto to the drained pasta, and stir well. If it seems too dry, add a little more cooking water.
Take the fish out of the oven and serve everyting.
