Salmon with Dill Crema & Carrots with Whiskey Ginger Glaze

Peel and slice carrots on an angle. In a large skillet on medium heat add 2 tablespoons of butter and 1 tablespoon of olive oil. Add sliced carrots to the pan, cooking for 7-8 minutes or until carrots start to brown.

While carrots cook add ginger puree paste, salt, pepper and honey to a bowl and mix.

Once carrots are brown add in honey mixture stirring for a minute. Then add in broth and 2 tablespoons of Irish Whiskey. Bring the mixture to a full boil stirring frequently while sauce reduces to a sticky glaze. Remove from heat and set aside.

While carrots are cooking, make the salmon. Pat salmon dry with a paper towel. Preheat a skillet, I like to use cast iron for this. Add 2 tablespoons of butter and salmon. Allow salmon to cook for 4-5 minutes of each side until golden brown and internal temperature reaches 145 degrees.

Make Dill Crema. Mix 1/4 cup of sour cream, 3-4 chopped springs of dill, lemon juice, 1/2 teaspoon olive oil, salt and pepper.

Plate the salmon with a spoonful of crema and a generous spoonful of Whiskey Ginger Glazed Carrots. Enjoy!