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Salmon with Sweet Pea Mint Puree - Food Article

Course Appetizer, Main Dish, Side Dishes
Cuisine Irish

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
  • 6 6 ounce Salmon Filets

Sweet Mint Pea Puree

  • 2 tablespoons Butter
  • 2 Shallots, finely chopped
  • 1 pound Frozen Peas plus 4 ounces for garnish
  • 2 teaspoon Sugar
  • 3/4 cup Chicken Stock
  • 6 Large Mint Leaves
  • Salt and Fresh Ground Pepper to taste

Warm Cabbage Salad with Granny Smith Apples

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 Shallots, cut into thin round slices
  • 3 pounds Cabbage sliced 1/4 inch
  • 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 and Fresh Ground Pepper

Irish Stout Float

  • Jeni's Butter Almond Brittle Ice Cream
  • Petoskey Brewery Stout or Milk Stout from Left Hand Brewing
  • BarkThins Dark Chocolate Almond
  • Maraschino Cherries

Instructions

Irish Whiskey Glazed Salmon

  • Combine all the marinade ingredients. Place salmon in a 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 lined baking sheet. Bake for 10-12 minutes. Place under the broiler for an additional 2 minutes to create a golden exterior.

Sweet Mint 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. Save the stock.
  • Add the peas, shallots, mint and 1/2 the stock to a blender. Puree, slowly adding additional stock, until the puree is smooth and not too thick. Season with sea salt and fresh ground pepper. Transfer to a sauce pan and keep warm until ready to serve. The puree is good at room temperature too.

Warm Cabbage Salad with Granny Smith Apples

  • Heat a large saute pan over medium heat. Add the olive oil. Saute 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.

Irish Stout Float

  • So amazingly tasty!