Salmon In Whiskey Sauce Makes Satisfying St. Paddy’s Dish Serve This Quick Entree With A Green Salad

The “water of life” - better known as whiskey - is believed to have been distilled first in Ireland. It is certainly very much a part of the Irish culture.

Salmon, potatoes and whiskey combine to star in this dinner that takes very little time to make and is perfect for St. Patrick’s Day.

Poaching a salmon steak in a court bouillon, or flavored liquid, takes only a few minutes and protects the natural flavor; top it off with a whiskey-spiked mayonnaise sauce. Court bouillon is simply water that is flavored with carrots, onion, bay leaf, parsley and a little white wine. All or any combination of the herbs can be used.

You can use a food processor for the accompanying watercress potatoes, but be careful not to overprocess them or they will be gluey. To avoid that unpleasant outcome, chop the watercress first, then add the milk and potatoes and pulse until just barely chopped. A food mill or potato ricer also can be used.

Complete the meal with a green salad and your favorite dressing.

Whiskey-Soused Salmon

2 slices onion

1 carrot, sliced

1 bay leaf

1/2 cup white wine (optional)

2 cups water

2 (5-ounce) salmon steaks

A few sprigs of watercress for garnish

Sauce:

1/4 cup reduced-fat mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon whiskey, preferably an Irish whiskey such as Bushmills or Jameson (or 2 tablespoons tomato paste)

Place onion, carrot, bay leaf, wine (if using) and 2 cups water in a medium-size saucepan and bring to a boil. Let boil 5 minutes, then set aside to cool.

Rinse salmon and place it in the flavored broth; liquid should completely cover the fish (add more water if needed). Bring to a simmer and gently cook 5 minutes, until salmon is opaque. Remove to individual plates. Garnish with watercress.

Mix mayonnaise, lemon juice and whiskey in a small bowl. Serve over salmon.

Yield: 2 servings.

Nutrition information per serving: 294 calories, 24 grams protein, 10 grams carbohydrate, 13 grams fat (41 percent fat calories), 1.8 grams fiber, 83 milligrams cholesterol, 109 milligrams sodium.

Cress Potatoes

1 small bunch cleaned watercress, about 1-1/2 cups (see note)

3/4 pound red potatoes

1/2 cup skim milk

1 teaspoon margarine or butter

Salt and freshly ground black pepper

Save a few sprigs of watercress for garnishing the salmon; add the rest to food processor and chop.

Wash potatoes and cut into 1-1/2 to 2-inch pieces. Place in a medium-size saucepan and cover with cold water. Place over high heat, cover and boil 20 minutes.

Drain potatoes. Add milk, potatoes and butter or margarine to processor. Process a few seconds, until potatoes are barely chopped, but no longer lumpy. Add salt and pepper to taste and serve.

Yield: 2 servings.

Nutrition information per serving: 198 calories, 6 grams protein, 40 grams carbohydrate, 2 grams fat (10 percent fat calories), 4.3 grams fiber, 1 milligram cholesterol, 69 milligrams sodium.

Note: The quickest way to wash watercress is to place it into a bowl of water, leave for a minute, then lift out and shake dry.