Salmon holds a special place in the lives of the Celtic people. The Atlantic Salmon is a native Irish fish that has long been a sustainable food source. Most of the rivers in Ireland get a run of salmon beginning in January and running straight through to October. Bigger salmon, (‘springers’) run in the early months of the year, weighing an average of nine pounds. These silver, muscular fish are graceful and magnificent. However, the biggest run of salmon is the summer salmon, or grilse. They are a swift & acrobatic game fish, weighing between three and six pounds. Many Irish rivers also have large runs of salmon with the first rains of the autumn. The abundance and wonderful flavor of salmon make it a popular Irish dish!
Salmon also plays a role in Celtic myths and lore. Salmon are considered to be as old as time and to know the past and the future. For the Irish, the salmon’s miraculous return to it’s place of birth for spawning is seen as a sign of wisdom and the power of memory, demonstrating how to get in touch with ancestral knowledge and then put that wisdom into practical use.
Salmon is always part of our St. Patrick’s Day celebration. In this recipe, it is roasted with some honey, vinegar, and Irish whiskey!
Irish Roasted Salmon
Irish Roasted Salmon (adapted from geniuskitchen.com) Time Required: 1 1/4 hours, Serves 4
Ingredients:
- 2 tablespoons honey
- 1⁄4 cup cider vinegar
- 1⁄4 cup Irish whiskey
- 2 teaspoons chopped fresh thyme
- 1-1⁄2 teaspoons grated lemon zest
- 2 tablespoons vegetable oil
- salt & freshly ground black pepper
- 4 (6-ounce) salmon fillets
Directions:
Mix together the honey, vinegar, whiskey, thyme, lemon zest, oil, salt, and pepper. Pour the marinade over the salmon and marinate it for 1 hour on the counter, or 4 hours in the refrigerator.
Preheat the oven to 450°F. Remove the salmon from the marinade and place it on a rack over a roasting pan. Bake the salmon for 8 to 10 minutes, basting it once with the marinade, until it is golden and white juices are just beginning to appear. Serve immediately.
Time for dinner!
Happy St. Patrick’s Day! ~Linda
Irish Roasted Salmon (adapted from geniuskitchen.com) Time Required: 1 1/4 hours, Serves 4
Ingredients:
- 2 tablespoons honey
- 1⁄4 cup cider vinegar
- 1⁄4 cup Irish whiskey
- 2 teaspoons chopped fresh thyme
- 1 1⁄2 teaspoons grated lemon zest
- 2 tablespoons vegetable oil
- salt & freshly ground black pepper
- 4 (6 ounce) salmon fillets
Directions:
Mix together the honey, vinegar, whiskey, thyme, lemon zest, oil, salt, and pepper. Pour the marinade over the salmon and marinate it for 1 hour on the counter, or 4 hours in the refrigerator.
Preheat the oven to 450°F. Remove the salmon from the marinade and place it on a rack over a roasting pan.
Bake the salmon for 8 to 10 minutes, basting it once with the marinade until it is golden and white juices are just beginning to appear. Serve immediately.