Hey there, fellow food enthusiasts!
It’s Al here, back at it in my humble kitchen, whisking together flavours and memories. There’s something undeniably cozy about a dish that warms the heart and kindles the soul, just like the one I’m excited to share with you today.
Imagine the Scottish Highlands – vast, serene landscapes and a nip in the air. Now, bring that imagery to the dinner table with my latest creation: Succulent Scottish Salmon, oven-roasted to perfection with a whisky-honey glaze that’ll make your taste buds dance a highland fling!
If you know me, you’ll know that I’m all about wholesome cooking and flavourful twists, and this dish is no exception. Combining the robust, earthy notes of whisky with the natural sweetness of honey, this salmon is an ode to the Scottish tradition with a modern Al’s Cooking Blog flair.
Cooking with whisky might seem daring to some, but it’s the boldness of the spirit that brings out the salmon’s richness without overpowering it. And let’s be honest, it’s a little tip of the hat to my own love for a good dram!
The root vegetables act as our supporting cast – they might not steal the show, but my word, do they complete the performance. Carrots, parsnips, and potatoes are the kind of friends that stick by you, through thick and thin (or until they’re tender and roasted, in this case).
Roasting gives these veggies a beautifully caramelized edge, while their natural sweetness plays off of the smokiness of the salmon. It’s a harmony of flavours — the kind that fills your kitchen with the kind of aromas that welcome your loved ones before you even say hello.
So there you have it, a meal that’s steeped in tradition but is as easy to pull off as your favourite weeknight dinner. Pour yourself a wee dram, tie that apron, and let’s create some magic that even the most rugged of Scotsmen wouldn’t be able to resist.
Keep it cosy till our next culinary adventure, and as always – here’s to good eating!
Cheers,
Al
Ingredients
– 4 Scottish salmon fillets (approx. 150 g each)
– 2 tablespoons whisky
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cloves of garlic, minced
– 200 g carrots, peeled and sliced diagonally
– 200 g parsnips, peeled and sliced diagonally
– 150 g baby potatoes, halved
– 1 medium red onion, cut into wedges
– Fresh parsley, chopped for garnish
Method
1. Preheat your oven to 200°C (392°F).
2. Begin by preparing the glaze. In a small bowl, whisk together the whisky, honey, Dijon mustard, thyme, smoked paprika, a pinch of salt, and a few grinds of black pepper until well combined. Set aside.
3. Place the salmon fillets on a plate and season them with salt and pepper. Brush each fillet with the whisky-honey glaze, reserving some for basting during cooking. Let the salmon marinate for 10 minutes.
4. While the salmon is marinating, toss the carrots, parsnips, baby potatoes, and red onion wedges with olive oil, garlic, salt, and pepper in a large bowl. Spread this mixture in a single layer on a large baking sheet.
5. Place the baking sheet in the oven and roast the vegetables for 15 minutes.
6. After 15 minutes, remove the baking sheet from the oven. Using a spatula, gently make space amongst the vegetables and place the salmon fillets skin side down.
7. Return the baking sheet to the oven and continue to roast for an additional 12-15 minutes, or until the salmon is cooked to your desired doneness and the vegetables are tender and caramelized. Halfway through, baste the salmon with the remaining whisky-honey glaze.
8. Once cooked, remove the baking sheet from the oven. Allow the salmon and vegetables to rest for a couple of minutes.
9. To serve, plate the salmon fillets alongside a generous helping of the roasted root vegetables. Garnish with freshly chopped parsley.
10. Serve immediately while warm and enjoy the harmonious blend of sweet and savory with a hint of whisky warmth in each bite.
