Laphroaig Select - Islay Recipe
Make Laphroaig Select - Islay Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon and glaze
Pea purée
Garnish
Method
Prep and glaze for salmon
- 1
Pat salmon fillets dry with paper towels. Lightly season both sides with salt and pepper.
- 2
In a small saucepan, combine Laphroaig Select, brown sugar, soy sauce, and lemon juice. Bring to a simmer over medium heat and cook 3-4 minutes until the mixture thickens slightly.
- 3
Heat a tablespoon of olive oil in a heavy skillet over medium-high heat. Sear salmon, skin-side down first, for 3-4 minutes until the skin is crisp and the flesh turns opaque about halfway up. Flip and cook another 2-3 minutes.
- 4
Brush the salmon with the glaze during the last minute of cooking to create a glossy coat. Reserve any remaining glaze for serving.
Pea purée
- 5
Bring a pot of salted water to a boil. Add frozen peas and cook 2-3 minutes until bright green and just tender. Drain well.
- 6
Transfer peas to a blender or food processor. Add heavy cream and butter; blend until smooth. Season with salt and blend briefly to incorporate.
Plating and finish
- 7
Spread a generous spoonful of pea purée on each plate.
- 8
Place a salmon fillet on top of the purée. Spoon extra glaze over the fish.
- 9
Garnish with lemon zest and chopped fresh herbs. Serve immediately.
