Ingredients
- 1.5 lb Salmon
- 1.5 oz Rye Whiskey
- 8 oz Heavy Cream
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 tsp Ground Black Pepper
- 1 tsp Salt
- 2 sprig Dill
Servings: servings
Instructions
- Cut salmon into 1/2 lb steaks. Season with ground black pepper and salt. In a medium saucepan, heat olive oil and butter and wait for a wisp of smoke. Add salmon and cook for 3 minutes on each side. Remove and cover with foil to rest.
- Drain fats from pan and remove from heat. Get a long match lit and ready and add rye whiskey to hot pan and ignite. Be careful, it will light up really big - 3-4 foot high flames. Shake pan to cook off all the alcohol.
- Return to medium high heat and add heavy cream, dill, and a couple grinds of salt and gently whisk for about 10 minutes until it reduces to a nice nape consistency. Spoon over salmon and serve.
Recipe Notes
The salmon can get cool as it rests, so try to cook the pan sauce quick.
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