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Whiskey-Glazed Salmon with Salt-Crusted Potatoes Recipe

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This recipe for Whiskey-Glazed Salmon with Salt-Crusted Potatoes is from St. Mary's Church, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lbs. baby gold potatoes, cut to 1" pieces (if necessary)
2 T. coarse sea salt or kosher salt
2 T. sugar
6 T. whiskey
2 T. Worcestershire sauce
4 (5-oz.) salmon fillets
Salt and black pepper
Directions:
Directions:
Place potatoes in lg. saucepan with 4 c. water and the salt. Bring to boil over high heat; continue to boil until knife slides through potato easily, about 15 min.

Meanwhile, combine sugar, whiskey and Worcestershire in large skillet, and bring to boil over med-high heat, stirring to dissolve sugar. Season salmon with salt & pepper; add to skillet skin-side down. Reduce heat to med-low and simmer until salmon becomes opaque about halfway up the sides, about 5 min.

When potatoes are done, carefully pour out all but about ¼ c. cooking water (keeping potatoes in pan). Return pan to stove with potatoes and a thin layer of cooking water at the bottom; set over high heat. Cook, shaking pan often, until liquid evaporates and potatoes are crusted in a fine film of salt, about 5 min. Pan should be very dry and coated in salt, and potatoes will sound crackly when shaken.

Flip salmon and continue cooking until just opaque and a paring knife slides through with almost no resistance, about 5 min. longer. Timing will vary depending on thickness of fish and preferred doneness. Glaze should have thickened to consistency of syrup.

Divide potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.

 

 

 

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