Pretty sure the first time I ever cooked salmon, this is the recipe I used. It was fabulous then and still to this day, is one of my most favorite ways to flavor and cook salmon. You can see the original recipe below, worn and well loved. It may be a recipe from the ’80′s, but its bright, fresh flavors seem just as home in the year 2014. And with the maiden name MacIntosh, I have even more reason to adore this dish.
The Scottish part of the recipe comes from a few tablespoons of the real deal:
The fact that the soy sauce, rice vinegar and mustard are not from Scotland, we’ll just overlook that minor detail. But you must agree, it’s one beautiful marinade and takes a mere one hour to impart its brilliant flavors:
For the food geekery section of this post.. I need to point out that although the salmon I found at my local market came from Scotland, it is farmed salmon (sound the alarm). The good stewards of marine sustainability, Monterey Bay Aquarium, advise against farmed salmon from Scotland and other locations. While I do make every effort to follow their guidelines, sometimes, I just have to buy what’s available and remember, I live in the Chicago area where our seafood choices are a bit limited.
I have always preferred grilling over broiling; however when it comes to seafood, I’ve come to prefer the latter. No worries about fish sticking or drying out. The only downside to broiling is dealing with any fish aromas that may linger. For some ideas on dealing with that issue, check out this article from TheKitchn: http://www.thekitchn.com/help-getting-rid-of-lingering-53504.
Coming next to DIS: 50 ways with Haggis!
Then again, maybe I’ll just stick with this salmon and a splash of Dewars. Slainte Mhath
Broiled Scotch Salmon
- 4 salmon filets, about 6 oz. each
- 1/2 cup canola or safflower oil
- 2 TBS each: soy sauce, Scotch whiskey, rice vinegar
- 1 TBS “sweet & hot” mustard (see Note>)
- 1 green onion, chopped plus additional for garnish
Whisk together oil, soy sauce, whiskey, rice vinegar, mustard and green onions. Place salmon filets in a shallow dish. Pour marinade over; turn to coat. Cover, and place in the refrigerator for at least an hour, or up to two hours.
Remove filets from marinade and (if desired), transfer leftover marinade to a small saucepan. Bring to a boil and then simmer for about 3-4 minutes, then set aside.
Preheat broiler and set rack to about 6-8 inches away from heating element. Spray broiler rack with non stick spray and place salmon filets, skin side down on rack. Broil salmon for about 6-8 minutes, until top is starting to brown and inside is just cooked through.
Transfer salmon to plates, drizzle some of the reserved marinade over and garnish with chopped green onions.
Note> I use Honeycup® brand sweet and hot mustard in this marinade. It is widely available throughout the states in many major grocery store chains.