Tonight we celebrate Robert Burns, the Scottish poet also know as Rabbie Burns. He is regarded as the national poet of Scotland and celebrated tonight with a traditional meal of haggis, neeps and tatties and a wee dram of Whisky. In Atlanta I will be celebrating with Aris at the AWS Whiskey Exchange. The theater will observe the poems and lyricisms written by Robert Burns and is a worthwhile annual observance not to be missed. For those of you celebrating at home, I wanted to share with you a simple sauce recipe for Scottish Salmon from one of my cooking classes with Kerrygold, and featured in my new cookbook Return to Ireland.
- (for the salmon)
- 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
- 1 tablespoon of olive oil
- Fine sea salt and ground black pepper
- (Herb butter sauce)
- 2 oz salted butter
- 1 garlic clove (crushed)
- 2 Tbsp of mixed herbs (parsley, tarragon, and chives) finely chopped
- 2 tablespoons of lemon juice
- (for the garnish)
- ½ small red onion (shaved thinly)
- Small bunch of water cress
How to make it
- To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground black pepper.
- Heat the oil in a skillet over medium high heat. Once the oil starts to sizzle, place the salmon fillets skin downside down and reduce the heat to medium.
- Cook the fillets for 4 minutes and then turn and cook for about 3 minutes more (the fish is ready when the thickest part of the salmon is flakey and opaque). Remove the fish from the pan and place in a warm oven.
- To make the lemon and herb butter sauce melt the butter and add the garlic cooking for just under a minute (being careful not to burn the garlic). Remove from the heat and slowly whisk in the lemon juice. Stir in the chopped herbs at the end.
- To serve place the salmon skin side up on the plate and spoon a little lemon and herb garlic sauce over the top. Garnish with the prepared shaved red onion and watercress.
Wishing everyone a wonderful evening with the lyrics of my favorite Robert Burns song “For auld lang syne, my dear, For auld lang syne. We’ll tak a cup O’Kindness yet. For auld lang syne.
Here is the link to the Aris Burn’s Night at AWS Whiskey Exchange, for those who would like to join us.
Wishing you a wonderful evening, at home or celebrating with friends!
Shamrock and Peach (Judith)