Cook The Book: Salmon With Scotch Whisky Sauce

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4 (8-ounce) salmon fillets, preferably sockeye or king salmon

2 tablespoons salt

4 tablespoons brown sugar

2 tablespoons grated orange zest

1 teaspoon freshly ground black pepper

3 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup (1 stick) butter, cut into pieces

3 tablespoons Scotch whisky

3 tablespoons very hot tap water

Olive oil

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