Sockeye Salmon with Whiskey Cream Sauce and Alaska Pollock Roe is a signature dish of Alaska, USA. This dish features sockeye salmon that can be pan-fried or grilled, topped with a layer of creamy whiskey sauce and garnished with minced Pollock roe. The whiskey cream sauce is made with fresh cream, whiskey, minced onions, and spices. The minced Pollock roe is used to enhance the unique flavor of the dish. This dish is often served during special occasions or fancy parties in Alaska and many other places around the world.
Preparation and cooking time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
4 pieces of sockeye salmon (about 200g/piece)
1/2 cup of fresh cream
1/4 cup of whiskey
1/4 cup of minced onions
1/4 cup of minced Pollock roe
Salt and pepper
Cooking oil
Instructions:
Rinse the sockeye salmon, pat dry with paper towels and marinate with 1/4 tsp salt and 1/4 tsp pepper.
Prepare a frying pan, add cooking oil and heat it over medium heat.
Add the sockeye salmon to the frying pan and fry each side for about 3-4 minutes until the fish is cooked, golden and fragrant.
Sprinkle a little salt and pepper on the surface of the fish.
In another pan, heat up 1/4 cup of whiskey until it slightly evaporates, then add minced onions and cook until softened.
Next, add 1/2 cup of fresh cream and bring it to a boil. Then reduce the heat and simmer for 5 minutes until the sauce thickens.
Place the sockeye salmon on a large plate and top it with a layer of whiskey cream sauce.
Spread the minced Pollock roe evenly over the cream sauce.
Enjoy the dish while it's still hot with white rice and lettuce.
Wish you success in making this amazing signature dish of Alaska!
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