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Irish Whiskey Glazed Salmon with Apple Cabbage Salad

When we think of Irish cuisine, what comes to mind is Irish Stew, Corned Beef and Cabbage, Shephard’s Pie and similar type dishes. Potatoes were the staple. But the potato came to Ireland only 400 years ago. Did they create the traditional dishes without the potato?
If you go back farther into their culinary history, they were hunters and gatherers. The land was rich in heavy forests and travel was done by boat along the coastline and down the rivers. Fish and seafood were a main source of nutrition, salmon being a part of that.
There is a famous Irish legend about the Salmon of Knowledge. When Fion mac Cumhall was a young boy he was sent to live with a very wise man name Finnegas. Finnegas lived along the River Boyne. Legend had that in the river lived the salmon of knowledge and if you ate this salmon you would have all the knowledge of the world. Young Fion cleaned and cook for his teacher in exchange for the education he was receiving. Having caught a salmon, Finnegas gave him specific directions not to taste the salmon (if this was the magical salmon of knowledge, he wanted it for himself). As Fion cooked the fish over the open fire, some oil from the fish burnt his thumb. He stuck his thumb in his mouth to relieve the pain…and the knowledge became his!
I feel I live in one of the most beautiful parts of the world surrounded by very smart and knowledgeable people. It was confirmed when I learned our Boyne River was named after the River Boyne in Leinster, Ireland. The Knowledge of Salmon!
Course Main Course
Cuisine Irish
Keyword apples, caggage, Peas, salmon, whiskey
Servings 6 people

Ingredients

Irish Whiskey Glazed Salmon

  • 1/4 cup Irish Whiskey
  • 3 tablespoons Honey
  • 3 tablespoons Cider Vinegar
  • 2 teaspoons Fresh Thyme chopped
  • 1 teaspoon Lemon Zest
  • 2 tablespoons Olive Oil

Warm Cabbage Salad with Granny Smith Apples

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 Shallots cut in to thin round pieces
  • 3 pounds Cabbage sliced 1/4 inch thick
  • 1/2 teaspoon Caraway Seeds
  • 3 Granny Smith Apples cored and sliced thin
  • 2 tablespoons Cider Vinegar
  • 1/3 cup Fresh Parsley finely chopped
  • Kosher Salt & Fresh Ground Pepper to taste

Sweet Mint Pea Puree

  • 2 tablespoon Butter
  • 2 Shallots finely chopped
  • 1 pound 16 ounces Frozen Peas, plus 4 ounces for garnish
  • 2 teaspoon Sugar
  • ¾ cup Chicken Stock
  • 6 Mint Leaves
  • Salt & Fresh Ground Pepper to taste

Instructions

Irish Whiskey Glazed Salmon

  • Combine all the marinade ingredients. Place salmon in a large plastic zip lock bag. Marinade in the refrigerator for 4-6 hours.
  • Preheat oven to 450 degrees. Remove salmon from marinade and place on a foiled lin baking sheet. Bake for 10-12 minutes. Place under the broiler for an additional 2 minutes to create a golden exterior

Warm Cabbage Salad with Granny Smith Apples

  • Heat a large sauté pan over medium heat.  Add the olive oil.  Sauté the shallots until soft, stirring occasionally, for approximately 10 minutes.
  • Add the cabbage and caraway seeds.  Cover and cook for 15 minutes or until cabbage is soft, stirring occasionally.  
  • Add the apples and cider vinegar.  Stir to incorporate them into the cabbage.  Cook for an additional 5 minutes or until the apples are soft with a slight crunch. 
  • Season with salt and pepper. Stir in the parsley. Keep warm until ready to serve.

Sweet Mint Pea Puree

  • Rinse the peas in cold water, reserve 1/2 cup of peas for garnish and set to the side.
  • Melt the butter in a saute pan. Add the shallots and cook until soft. Add the peas, sugar and chicken stock. Bring to a boil and cook until peas are tender.
  • Strain the peas and shallots. IMPORTANT: SAVE THE STOCK.
  • Add the peas, shallots, mint and half the stock to a blender. Puree, slowly adding additional stock, until the puree is smooth and not too thick. Season with salt and fresh ground pepper. Transfer to a sauce pan and keep warm until ready to serve. The is good at room temperature too.

Notes

Here is a appetizer and dessert idea:
Irish Cheese Board
Cheese: Celtic Whiskey Cheddar, Cahill’s Porter Cheddar, Bandon Vintage Cheddar
Crackers: Kii Naturals Organic Date & Almond Artisan Crisps & Delallo Original Crostini
Condiments: Mileeven Honey & Irish Cream
Irish Stout Floats
Jeni’s Butter Almond Brittle Ice Cream
Petoskey Brewery Stout or Milk Stout from Left Hand Brewing
BarkThins Dark Chocolate Almond
Maraschino Cherry