Saint Patrick's Day Honey Roast Salmon
Serves 4 with plenty of marinade and sauce
Salmon from City Fish Market
4 (6 oz) salmon fillets
½ cup honey
4 teapsoons mustard
1/3 cup whiskey (preferably Irish whiskey)
Salt & fresh black pepper
8 sprigs fresh thyme
To make the marinade whisk together the honey, mustard and whiskey. Marinate the salmon for one hour at room temperature or 4 hours to overnight in the refrigerator.
Preheat the oven to 450 degrees. Remove the salmon from the marinade and place it on the sprigs of thyme on a rack in a baking pan. Sprinkle generously with salt and pepper and drizzle a little of the marinade over the top of the fish. Roast in the upper half of the oven for about 8 minutes per inch thickness of fish or until the internal temperature reaches 125 for just slightly rare in the center and 130 degrees for just cooked. (ex:1 1/2" thick will cook for about 12 minutes to reach 130 degrees). Take care not to over cook the fish as it will continue cooking while resting).
While the fish is cooking, boil the leftover marinade for at least 30 seconds. Pour over the fish or serve on the side.
Serve with Sautéed Cabbage wit Leeks, and last weeks Scalloped Potato recipe.
Shredded Cabbage with Leeks
4 cups thinly sliced cabbage
1 ½ cups thinly sliced leeks
1 tablespoon butter
Salt to taste
To prepare the leeks - Cut off the dark green top and root and throw away. Cut the leek in half lengthwise and thinly slice. Submerge the sliced leeks in plenty of cold water and shake around letting the sand fall to the bottom. Scoop the leeks up and proceed with the recipe. In a medium sauté pan, melt the butter and add the cleaned leeks. Sauté over medium heat for 1 minute or until the leeks are wilted. Add the cabbage and ¼ cup of water. Turn the heat down to low, cover and steam for 3-5 minutes or until the cabbage is cooked. Add additional water by the tablespoon as necessary. Season with salt. Can be made ahead and reheated.