Irish Roasted Salmon

One fine day a few years back, Saint Patrick’s Day fell on a Friday. While the Church has grated special dispensation for Irish Catholics during Lent so as to indulge in Corned Beef, I had decided to hold true to the abstinence of Church tradition. I created an Irish menu that was completely void of any Corned Beef. On the menu that year was salmon, roasted potatoes, whisky-glazed carrots and Shamrock Soda Bread. Since then, Irish Roasted Salmon has been a favorite Friday Supper year round.

Irish Roasted Salmon
2 tablespoons honey
1⁄4 cup cider vinegar
1⁄4 cup Irish whiskey
2 teaspoons chopped fresh thyme
1 1⁄2 teaspoons grated lemon zest
2 tablespoons vegetable oil
salt & freshly ground black pepper
4 (6 ounce) salmon fillets

Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.

Heat oven to 450 degrees.

Remove salmon from marinade and place on a rack over a roasting pan. Place roasting pan in the hot oven.

Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.


Filetti di Salmone Pacchi with Provence Mixed Green Salad

First off, this recipe came to me about four years ago from That Skinny Chick Can Bake; who adapted it from her friend over at Manu’s Menu. So I wanted to give credit where credit is due and thank you both for the superb inspiration. As always, I did a little tweaking of my own, and I hope you do the same. The original recipe was part of Manu’s Italian Christmas Menu. I mention this with good reason . . .

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