Scotch Salmon

• 7 ounces salmon fillets
• 2 tablespoons butter clarified
• 1/2 teaspoon garlic minced
• 1/2 teaspoon shallots minced
• 1/4 teaspoon dijon mustard
• 1/4 teaspoon brown sugar
• 1 tablespoon raspberry vinegar
• 1/4 cup orange juice
• 1/4 cup heavy whipping cream
• 3 tablespoons drambuie

1. Dust a 6 to 7 ounce salmon filet lightly in flour.
2. In a pan, heat 2 Tbs.
3. clarified butter and brown slightly on one side.
4. Add salt and white pepper to taste and turn fillet over.
5. Add 1/2 teaspoon minced garlic, 1/2 teaspoon minced shallot, 1/4 teaspoon Dijon mustard and 1/4 teaspoon brown sugar.
6. After these cook for a few seconds, add 1 Tablespoon raspberry vinegar.
7. With the fillet still in the pan, deglaze it with a "round" of Scotch about 1/4 c.
8. Add 1/4 cup orange juice.
9. Move pan in a circular motion to blend ingredients.
10. Reduce sauce til it begins to thicken.
11. Finish with 1/4 cup heavy cream and a round of Drambuie about 3 Tablespoons.
12. Garnish with creme fraiche and candied orange zest.

salmon, butter clarified, garlic, shallots, dijon mustard, brown sugar, raspberry vinegar, orange juice, heavy whipping cream, drambuie

Taken from recipeland.com/recipe/v/scotch-salmon-44121 (may not work)