Tuesday, March 28, 2017

Irish Salmon With Cider And Cream Sauce


     So for this Saint Patrick's Day Celebration a few weeks ago, I decided to make a great Irish meal for my mother and father, especially since my father is the Irish one. Funny thing is he came dressed for the part. He had on a nice sweater, button up shirt with a nice tie underneath, and even wore one of those newsboy/Sheppard’s cap you would stereotypically see in some cliché way of an Irishman walking the stony path of some picturesque village in the green hills of Ireland. Anyways, I digress; I received a great Irish pub cookbook for Christmas and decided to try a new recipe. I served this great Salmon dish along with some new potatoes, mushy peas, and an apple bread pudding with Irish cream sauce. Irish Salmon with Cider and Cream Sauce.

  • 4 Salmon filets
  • 1 Leek sliced in strips
  • Small bunch parsley chopped
  • 4 small Bay leaves
  • 1 lemon sliced
  • 1 cup hard cider
  • 1 cup cream
  • 2 tbs dill
  • 3 tabs butter
  • Salt/pepper

1. In a large baking pan lined with tinfoil, lay the salmon filets down.

2. Top with the strips of leek, chopped parsley, bay leaves, sliced lemon, and dill. Spread out all the ingredients so that each filet is covered with each item.

3. Top each salmon with a tab of butter.

4. Pour in the cider around the salmon. Cover with tinfoil and bake in 350 degree oven for roughly 15-20 minutes until salmon is flakey.

5. Remove juices that have accumulated and place in a pot on stove. Bring to simmer over high heat and pour in cream. Simmer until thickens.

6. Place salmon on platter, (without the leeks, parsley, etc.), and drizzle the cider cream sauce over and serve.

This salmon dish was so light, fresh, and delicious that even my mother who is not a fan "fish" fan loved it.

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: 4


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