Now when I put up my recipe last night I had made the salsa before cooking the fish. The whisky sauce came to me as an after thought. this is how it happened.

I fried the salmon fillets in butter flipping them after about four minutes and chucking the scollops in and giving the lot about another three minutes. Then I asked Old Nick to get some Scotch while I plated the fish with the potato salad and the salsa. In he came with a bottle of 12 year old Singleton single malt. Chucked a large slug of this into the pan with the remnants of the fish and the butter, wizzed it around a bit and poured it over the fish.

Yummy