Whiskey salmon with vegetables

editor

serves 2

2 fillets of salmon

marinade:   1/4 cup whiskey

                   1/2 cup soy sauce

                   2 tablespoons vegetable oil

                   1 teaspoon black pepper

                   1 teaspoon paprika

vegetables: 5-6 florets cauliflower

                   1/2 red onion

                   1/2 zucchini

                   1/2 tomato

3 tablespoons butter

2 tablespoons whiskey

1 tablespoon chopped parsley

 salt and black pepper to taste

1. Mix marinade together in a large baking dish. Marinade salmon in refrigerator for at least 2 hours. 
2. Heat 2 tablespoons of butter in a large pan over medium heat and slice vegetables thinly.
3. Remove salmon from marinade, sprinkle on several grinds of black pepper and put in pan. Turn heat to medium-high and fry until slightly blackened, about 2-3 minutes per side. 
4. Remove salmon from pan. Add remaining tablespoon of butter and whiskey.
5. Turn heat down to low. Add cauliflower, tomato and zucchini. Fry for 2 minutes, then add red onions and fry for another minute.
6. Remove vegetable from pan, add parsley. Plate with salmon and serve with rice.