Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

Name: Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Scottish
Ingredients: 24 oz salmon filet, cut into 4 (6oz) portions; 1 tsp Kosher salt; 1 tsp cracked black pepper; 2 tbsp unsalted butter; 1/3 cup Scotch whisky (I like Aberlour 12 year or anything from the Speyside region); 8 oz (about 1 cup) heavy cream; 1 tbsp unsalted butter; 1 tbsp Dijon mustard; 1 tbsp fresh chives, chopped; 1 large head (about 6 cups) cauliflower, roughly chopped; 2 tbsp unsalted butter; 2 oz (about 4 tbsp) heavy cream, divided; 6 oz (about 1 1/2 cups) sharp white cheddar, shredded; 1/2 tsp Kosher salt, plus more to taste; 1/4 tsp of cracked black pepper, plus more to taste

December 6, 2017 By Whip & Wander 59 Comments

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Particularly good with a tipple of Scotch Whisky

As much as I love the Pacific Northwest, Scotland is the place I experience tremendous fernweh for. While I plot my next visit, I’ve been enjoying creating a few dishes in ode to the lush rolling hills of green and heather I miss so much. This Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower is a perfect tribute to Scotland and it’s fine scotch whisky.

Rich salmon is butter-seared in cast-iron until lightly crisp on the outside and tender within, then gets dressed in a Scotch whisky cream sauce that pours over into creamy mashed cauliflower blended with ribbons of cheddar cheese, finishing with a sprinkle of fresh chives. This rich and creamy dish is perfect for special occasions and particularly good with a tipple of good Scotch whisky.

What kind of salmon is best to use?

Where I live in the Pacific Northwest, rich red-orange Sockeye salmon, fat-rippled Chinook/King salmon, and delicate Coho salmon are our locally accessible favorites. It’s also common to find Atlantic salmon available at our markets, which is generally all farmed and imported in. The majority of salmon available in Scotland is locally farmed Atlantic salmon.

So what kind of salmon is best to use? In short, I suggest you use what is freshest and accessible wherever you live. Wild-caught salmon tends to yield a better flavor, but sustainably farmed salmon is also a great option that is more widely accessible.

Let’s talk about the sauce + the Scotch whisky

It would be fair to say that this dish has both French and Scottish influences. The base of the sauce is similar to that which would be used for 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 on our first visit, 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 Islay whisky like Lagavulin, but haven’t attempted it, so let me know if you opt to do so!

Swapping the cauliflower for potatoes

If you’re more of a mashed potato loyalist than a mashed cauliflower fan, that’s okay, because this dish is perfectly lovely with either option. Prepare your mashed potatoes to your preference and don’t forget to add the cheddar! Though, if you’re following a low-carb diet, the cauliflower is a fantastic swap for higher-carb potatoes.

What tools do I need to make this recipe?

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A note for special diets

This recipe for Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower is friendly for low-carb, keto, grain-free, gluten-free, and nightshade-free diets.