Salmon with Dill Crema & Carrots with Whiskey Ginger Glaze

Peel the carrots and slice them on a slight angle. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the carrots and cook for 6-7 minutes, or until they begin to brown.

While the carrots are browning, make the sauce. In a small bowl, combine 1 teaspoon of peeled and grated ginger (or ginger purée), a pinch of salt and pepper, and 1½ tablespoons of honey. Whisk until well blended.

Once the carrots are browned, stir in the honey mixture and cook for about 1 minute to let the flavors meld. Pour in the broth and add 2 tablespoons of Irish whiskey. Increase the heat and bring to a full boil, stirring frequently as the liquid reduces into a glossy, sticky glaze. Remove from the heat and set aside.

While the carrots cook, get the salmon ready. Pat the fillets dry with a paper towel, then season both sides with salt and pepper. Preheat a skillet — cast iron is ideal — and melt 2 tablespoons of butter. Place the salmon in the pan and cook for 4–5 minutes per side, until golden brown and the internal temperature reaches 145°F.

Make the dill crema. In a small bowl, combine ¼ cup sour cream, 3–4 sprigs of chopped fresh dill, a splash of lemon juice, ½ teaspoon extra virgin olive oil, and a pinch of salt and pepper. Stir until creamy and well blended.

Arrange the salmon on a plate and top with a spoonful of dill crema. Add a generous serving of Whiskey Ginger Glazed Carrots on the side. Serve immediately and enjoy this flavorful, elegant dish.