Joy Magazine

Whiskey-soused salmon

Salmon, potatoes and whiskey combine to star in a perfect, quick dinner. The recipe calls for wild salmon but if you can't find it fresh, use frozen, wild salmon. It takes only a few minutes to saute the salmon. The sauce is made by adding lemon juice and whiskey to mayonnaise.

Broccoli and potatoes complete the meal. Add lots of fresh chives to make the potatoes "green."

Start the potatoes first, and the entire meal can be made in 20 minutes.

This dinner has 570 calories with 38 percent of calories from fat.

Ingredients:

Olive oil spray, as needed

10 ounces wild salmon fillets

Salt and freshly ground pepper, to taste

1/4 cup reduced-fat mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon whiskey

Several sprigs watercress (optional), for garnish

Directions:

Heat a nonstick skillet over medium-high heat. Spray with some of the olive oil spray. Season the salmon lightly with the salt and pepper; saute 5 minutes in hot pan, turn and saute 4 more minutes for a 1-inch thick fillet. If thinner, saute 4 minutes, turn and saute 2 minutes. Test by pulling flesh away with point of a knife. It should be opaque, not translucent. Remove to individual plates.

Whisk the mayonnaise, lemon juice and whiskey together in a small bowl and spoon over salmon. Place several sprigs of the watercress on the side. Makes 2 servings.

BROCCOLI AND POTATOES

Ingredients:

1 pound red potatoes, washed, not peeled, and cut into 1-inch pieces (about 2 1/2 cups)

1/2 pound broccoli florets (about 2 1/2 cups)

2 teaspoons olive oil

Salt and freshly ground pepper, to taste

1/4 cup snipped chives

Directions:

Place the potatoes in a large saucepan and cover with cold water. Cover with a lid and bring to boil over high heat. Lower heat to medium and simmer 10 minutes. Add the broccoli florets and continue to cook, covered, 5 minutes. Drain. Remove to a bowl and toss with the olive oil and salt and pepper, to taste. Sprinkle with the chives. Makes 2 servings.


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