Whip & Wander

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Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

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Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

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.

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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!

Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

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.

Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

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.

Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

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Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

Prep

Cook

Total

Yield 4 portions

Ingredients

for the salmon:

  • 4 (6oz) Sockeye salmon fillet
  • 1 tsp good quality sea salt
  • 2 tsp cracked black pepper
  • 2 tbsp unsalted butter or ghee

for the sauce:

  • 1/3 cup Scotch whisky (I like Aberlour 12 year)
  • 1 cup heavy cream
  • 1 tbsp unsalted butter or ghee
  • 1 tbsp 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
  • 2 tbsp unsalted butter or ghee
  • 3-4 tbsp heavy cream
  • 2 cups sharp white cheddar, shredded
  • 1/4 tsp salt, plus more to taste
  • 1/4 tsp of pepper, plus more to taste

Instructions

for the salmon:

  1. Melt butter in a 12 inch or larger cast iron skillet over medium-high heat.
  2. Season salmon fillets with salt and pepper.
  3. 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:

  1. 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.
  2. 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.
  3. Add heavy cream to the pan and whisk to incorporate with the whisky.
  4. Add butter and dijon mustard and continue to whisk until the sauce begins to thicken.
  5. Stir in 2 tsp of the chopped chives. Reserving the remaining to top.

for the cauliflower:

  1. In a large, microwave-safe bowl combine chopped cauliflower, butter, and 2 tbsp of heavy cream.
  2. 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.
  3. 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.
  4. 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.

Courses Mains

Cuisine Scottish

Nutrition Facts

Serving Size 1 portion

Amount Per Serving

Calories 952

% Daily Value

Total Fat 72 g

111%

Saturated Fat 39 g

195%

Cholesterol 287 mg

96%

Sodium 1159 mg

48%

Total Carbohydrates 10 g

3%

Dietary Fiber 4 g

16%

Sugars 5 g

Protein 54 g

108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower

Reader Interactions

Comments

  3. Jen

    December 12, 2017 at 2:55 pm

    Wow! This dinner is stunning on the plate, but I am imagining how incredibly flavorful it must be too. I get so bored with my salmon preparation so this is a definite must-make for me!

    Reply

  5. Elaine @ Dishes Delish

    December 12, 2017 at 5:55 pm

    This recipe looks not only delicious but extremely beautiful!! I’ve never been to Scotland but I’d love to go someday. And when I do, I’ll be bringing some scotch back 🙂 But until then, I’ll have to make do with the scotch I have to make your delicious recipe!

    Reply

  7. Helene

    December 12, 2017 at 10:44 pm

    wow whiskey cream with salmon and cheddar mashed cauliflower! I really need to make this sometime, that just looks divine and I can imagine how the flavors go well together. Such a great recipe find!

    Reply

  16. Marie - Not Enough Cinnamon

    December 13, 2017 at 8:49 pm

    We visited Scotland last May (Edinburgh and Glasgow) and we absolutely loved it – can’t wait to be back to do the Highlands and see more of Scotland’s nature. But anyways, this salmon looks incredible, just out of a restaurant’s kitchen. Love the sounds of the sauce and mashed cauliflower. Would love to have this for dinner right now!

    Reply

  35. Kate

    January 16, 2018 at 9:40 pm

    Scotland! How fun! I have a sister who is living there right now. I’d love to go for a visit! Such rich and delicious flavors going on here. Yum!

    Reply

  37. Patti

    January 18, 2018 at 8:27 pm

    I love using purple cauliflower in my recipes. The contrast between the cauliflower and the salmon is beautiful. The whole dish sounds divine. I love how you suggest pairing it with more scotch whiskey. Great recipe!

    Reply

  38. Tamara Andersen

    January 18, 2018 at 11:45 pm

    I’m always happy to have another tasty salmon recipe, and this looks fabulous! I love the idea of cauliflower mash too. We always have bourbon on hand, and wondering if I might be able to substitute…

    Reply

    • Whip & Wander

      January 20, 2018 at 9:22 am

      Absolutely! We also always have bourbon on hand and it is lovely in this dish. The main difference is that bourbon often has sweeter flavor elements in it so you would be missing out on the smoky notes of the scotch. Using bourbon is a nice in-between a traditional au pouvre sauce (which uses brandy) and this cream sauce which is just a little smokier.

      Reply

  40. Amanda Mason

    January 21, 2018 at 1:46 pm

    I’m headed to Scottland in September and now I’m going to have to buy some whisky!!! This recipe looks and sounds so delish!! I love that you used purple cauliflower!! YUM!!

    Reply

  46. Gloria

    October 20, 2018 at 2:58 pm

    Love the colour of that purple cauliflower. Salmon is a great protein…and delicious too. We like to have it at least once a week. Perfect for an easy weeknight meal.

    Reply

  47. Lauren Vavala

    October 20, 2018 at 4:50 pm

    Whiskey is my favorite type of alcohol, but I’ve never cooked with it! Can’t wait to try this sauce and I love the purple cauliflower with it all too – such good flavor combinations!!

    Reply

  48. Pavani

    October 20, 2018 at 6:17 pm

    Wow, what an inviting dish that is. Whiskey cream sauce sounds exotic and delicious. Mashed cauliflower with cheese is the perfect base for this dish.

    Reply

  49. Dan Zehr

    October 21, 2018 at 12:56 am

    Oh God, the recipe of this salmon looks so delicate and fragrant. Great idea for dinner. I really like the presentation of this recipe. This is really a great job. Very nice! Cannot wait to try this! Love! Thank you for sharing this great recipe.

    Reply

  51. Marisa Franca

    October 21, 2018 at 11:51 am

    What a beautiful meal. The pink of the salmon and the purple of the cabbage — truly inviting the eyes first to enjoy and then the mouth. I bet that sauce is simply amazing. We love our salmon and this recipe would be great the next time we fix it.

    Reply

  53. Eileen Kelly

    October 21, 2018 at 4:09 pm

    i am super excited about this meal! from the cauliflower to salmon to the whiskey cream sauce! Amazing flavors that combine to a fantastic meal! I love sauces that use liquor,they tend to be the most flavorful! your scotch sauce is mouthwatering! Can’t wait to give this a go!

    Reply

  56. Natalie

    October 22, 2018 at 7:43 am

    You got me at cheddar mashed cauliflower. Really, how awesome and delicious that sound… AND looks! I’m such a huge fan of salmon. I can’t wait to make this. It’s super delicious!

    Reply

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