This is one of those meals that feels a little elevated—but comes together in a way that’s totally doable on a weeknight.
The salmon is seared until perfectly tender, then finished with a rich, buttery whisky sauce that adds just the right amount of depth without overpowering the dish. Paired with bright, zesty lime jasmine rice and lightly charred asparagus, every bite hits that balance of savory, fresh, and just a little indulgent.
It’s the kind of recipe that looks impressive on the plate, delivers big on flavor, and might just become a repeat favorite when you want something that feels special without a lot of fuss.
Salmon in Whisky Butter Sauce with Grilled Asparagus and Lime Jasmine Rice
Recipe by Alayna Lull, MPC2021 member, U.S.
Ingredients
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 to 2 teaspoons sea salt, divided
2 (4- to 6-ounce/227-gram) salmon fillets
1 tablespoon butter
4 tablespoons olive oil, divided
1½ cups (360 milliliters) + 2 tablespoons vegetable stock
¼ cup (60 milliliters) whisky
1 cup (180 grams) jasmine rice
zest of 1 lime
10 asparagus spears
juice of 1 lime, divided
dash sea salt
Instructions
- Combine lemon pepper, garlic powder and 1 teaspoon sea salt in a small bowl and stir to combine. Pat spice mix onto both sides of salmon.
- Place a skillet over medium heat and add butter and 1 tablespoon olive oil. When butter is melted, add salmon and sear about 1 to 2 minutes per side in olive oil. When cooked to your desired doneness, remove salmon from pan and set aside.
- Add 2 tablespoons vegetable stock and whisky to pan. Deglaze, using a spatula to lift fond from the bottom of pan, then let simmer 5 to 10 minutes to cook off alcohol and reduce to your taste.
- Meanwhile, add remaining 1½ cups vegetable stock, rice and a pinch sea salt to a pot and bring to a boil. Reduce heat to low and cover, simmering for about 15 minutes, or until liquid is absorbed and rice is soft. Remove from heat and fluff with a fork. Add lime zest and stir to combine. Leave cover on and set aside.
- While rice is cooking, add asparagus, remaining olive oil, half the lime juice and a dash sea salt to a bowl and toss to combine. Heat a grill or place grill pan over medium heat. When hot, cook asparagus, turning continuously, until softened.
- To serve, place salmon, rice and asparagus on a plate, squeeze remaining lime juice over entire dish, if desired, pour whisky sauce over salmon and asparagus, and enjoy with your favorite beverage. Makes 2 servings.
Per serving: 506 calories | 21 grams protein | 54 grams carbs | 18 grams fat
