• 1 tbsp. butter
  
• 1 shallot
  
• minced
  
• 1 (12 oz) salmon fellet or 2 (6 oz) fillets
  
• Salt
  
• pepper
  
• 1/4 cup irish whiskey
  
• 1 tsp. apple cider vinegar
  
• 1 tbsp. minced fresh tarragon
  
• 1/4 whipped cream
  
• lime wedges
  

Saute salmon 3 to 4 minutes per side. Remove the plate (salmon won't be completely cooked).

Add whiskey, vinegar and tarragon to skillet and simmer 1 minute. Add cream.

Season with salt and pepper. Return salmon to skillet, cover and cook 1 to 2 minutes per side.

Divide fillet in half. Arrange half on each of 2 plates.

Top with sauce and serve with lime wedges on the side.

Makes 2 servings