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Since we’ve been home from our trip to Scotland, we’ve not only enjoyed drinking the Scotch whisky we brought back, but also cooking with it. My recipe for Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower is the perfect tribute to Scotland and it’s fine Scotch whisky.

Creamy, smokey, Scottish

The base of the sauce is similar to that which would be used on a Steak Au Poivre, but I’ve slightly limited the pepper and replaced the brandy with a good Scotch whisky from the Speyside region. We love the Aberlour 12 year Scotch whisky from the town we stayed in, so that’s what I usually use in the whisky cream sauce, but feel free to experiment with your favorite. I’ve always wanted to try it with a smoky Lagavulin, so let me know if you opt to do so!

Eat the rainbow

This Salmon with Whisky Cream Sauce layers perfectly over creamy cauliflower, my favorite being the purple variety simply because it’s so pretty. Don’t worry if you can’t find purple cauliflower, it’s nearly indistinguishable in flavor from traditional white cauliflower so feel free to swap it out if needed.

A note for special diets

This recipe for Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower is low-carb, grain-free, gluten-free, nightshade-free, and Keto-friendly. It’s particularly awesome for a night in with your hunny and a bottle of your favorite Scotch whisky.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower ★ ★ ★ ★ ★ 5 from 26 reviews Author: Whip & Wander

Whip & Wander Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 portions 1 x

Category: Mains

Cuisine: Scottish Print Pin Scale 1x 2x 3x Ingredients for the salmon: 4 (6oz) Sockeye salmon fillet

(6oz) Sockeye salmon fillet 1 tsp good quality sea salt

good quality sea salt 2 tsp cracked black pepper

cracked black pepper 2 tbsp unsalted butter or ghee for the sauce: 1/3 cup Scotch whisky (I like Aberlour 12 year)

Scotch whisky (I like Aberlour year) 1 cup heavy cream

heavy cream 1 tbsp unsalted butter or ghee

unsalted butter or ghee 1 tbsp Dijon mustard (I like Edmond Fallot)

Dijon mustard (I like Edmond Fallot) 1 tbsp fresh chives, chopped ( 1 tsp reserved) for the cauliflower: 1 head (about 4 cups ) purple cauliflower, roughly chopped

head (about ) purple cauliflower, roughly chopped 2 tbsp unsalted butter or ghee

unsalted butter or ghee 3 – 4 tbsp heavy cream

– tbsp heavy cream 2 cups sharp white cheddar, shredded

sharp white cheddar, shredded 1/4 tsp salt, plus more to taste

salt, plus more to taste 1/4 tsp of pepper, plus more to taste Instructions for the salmon: Melt butter in a 12 inch or larger cast iron skillet over medium-high heat. Season salmon fillets with salt and pepper. Add salmon fillets and turn heat down to medium, cooking for about 3-5 minutes on each side until the internal temperature has reached 145 degrees F (63 C) and the salmon flesh flakes when tested with a fork. Remove salmon from the pan with your fish spatula and set to the side. for the sauce: Turn heat down to medium-low as the cast iron skillet should be piping hot at this point. If you opt to use a regular skillet, just under medium should be just where you want to be. Deglaze the skillet by adding the whisky to the pan and scraping up any bits of salmon and pepper. Allow the whisky to reduce by half. Add heavy cream to the pan and whisk to incorporate with the whisky. Add butter and dijon mustard and continue to whisk until the sauce begins to thicken. Stir in 2 tsp of the chopped chives. Reserving the remaining to top. for the cauliflower: In a large, microwave-safe bowl combine chopped cauliflower, butter, and 2 tbsp of heavy cream. Microwave for 6 minutes. Remove from heat, stir, and microwave for an additional 5-6 minutes. The cauliflower should be easily speared with a fork at this point. Add cauliflower, the remaining 2 tbsp of heavy cream, and cheese to your food processor. Pulse until well-blended and creamy. If you do not have a food processor, this can be done in a blender or even with a hand mixer, though I find it turns out creamiest in a food processor. Add salt and pepper to taste, blending to incorporate. assembly: Portion the mashed cauliflower onto each plate and later with a salmon fillet. Spoon whisky cream sauce liberally over the top and garnish each plate with the remaining 1 tsp of chives. Nutrition Serving Size: 1 portion

Calories: 952

Sugar: 5 g

Sodium: 1159 mg

Fat: 72 g

Saturated Fat: 39 g

Carbohydrates: 10 g

Fiber: 4 g

Protein: 54 g

Cholesterol: 287 mg