Particularly good with a tipple of Scotch Whisky
As much as I love the Pacific Northwest, Scotland is the place I experience tremendous longing 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?
- A cutting board
- A chef's knife
- A large microwave-safe bowl
- A kitchen scale or measuring cups
- Measuring spoons
- A food processor
- A rubber spatula
- A cast-iron pan
- A fish spatula
- A wooden spatula or a whisk
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
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.
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Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Scottish
- Diet: Gluten Free
Description
This Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower is a perfect tribute to Scotland and it's fine scotch whisky.
Ingredients
for the salmon:
- 24 oz salmon filet, cut into 4 (6oz) portions
- 1 tsp Kosher salt
- 1 tsp cracked black pepper
- 2 tbsp unsalted butter
for the whisky cream sauce:
- ⅓ 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
for the cheddar mashed cauliflower:
- 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 ½ cups) sharp white cheddar, shredded
- ½ tsp Kosher salt, plus more to taste
- ¼ tsp of cracked black pepper, plus more to taste
Instructions
For the salmon:
- Melt butter in a large cast-iron skillet over medium-high heat.
- Season salmon fillets with salt and pepper.
- Add salmon fillets, 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. Cast-iron conducts heat really well so if you feel that your salmon is browning too quickly before reaching this internal temperature you can turn the heat down a bit. Remove salmon from the pan with your fish spatula and set to the side.
For the whisky cream sauce:
- Turn heat down to medium-low as the cast iron skillet should be piping hot at this point. Deglaze the pan with the whisky, scraping up any bits of salmon and pepper with your fish spatula as the alcohol cooks down.
- Allow the whisky to reduce by half then add the heavy cream to the pan and stir vigorously with a wooden spatula or a whisk to incorporate.
- Add the butter and Dijon mustard and continue to whisk until the sauce begins to thicken, then remove from heat.
For the cheddar mashed cauliflower:
- In a large, microwave-safe bowl combine chopped cauliflower, butter, and 2 tablespoon of heavy cream.
- Microwave for 6 minutes. Remove from heat, stir, and microwave for an additional 6-7 minutes. The cauliflower should be easily speared with a fork at this point.
- Add cauliflower, the remaining 2 tablespoon of heavy cream, and the shredded cheddar 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.
To assemble:
- Portion the mashed cauliflower onto each plate and layer with a salmon fillet. Spoon whisky cream sauce liberally over the top and garnish each plate with chopped chives.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 serving
- Calories: 926
- Sugar: 3 g
- Sodium: 1026 mg
- Fat: 69 g
- Saturated Fat: 38 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 58 g
- Cholesterol: 286 mg
Amanda Mason says
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!!
prasanna hede says
You have put such amazing flavors together in this recipe,just love salmon recipe.
Tamara Andersen says
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...
Whip & Wander says
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.
Patti says
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!
Veena Azmanov says
This sounds so delicious. I love having salmon for dinner. The whisky cream and cheddar mashed cauliflowers sounds like a real winner. Saving this for later.
Kate says
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!
Jessica Pinney says
Whisky and Salmon are two of my wife's favorite things! I'm going to make this for her when she gets home from a work trip next week. Thanks for sharing!
Claire @ The Simple, Sweet Life says
What a great twist on salmon! I get so tired of eating it the same ol' way. I can't wait to try out your recipe and spice things up a bit!
Ashley @ Big Flavors from a Tiny Kitchen says
My husband has been doing a keto diet since spring, and this dish is right up his alley! And it looks awesome for non-keto dieters, too! Totally swooning over that sauce, too! YUM!
Karyl | Karyl's Kulinary Krusade says
This looks fabulous. I just saw purple cauliflower today for the first time in the grocery store. I'm definitely going to make this whiskey cream sauce. I think it would work great on a variety of things
Leslie says
I'm loving this whiskey cream sauce - I could use that on so many things!
Rochelle says
Cheddar Mashed Cauliflower?! I don't usually go for Mashed Cauliflower as a sub for potatoes, but this sounds good!
platforms and pacifiers - hanna says
This looks incredibly delicious! My husband is super picky but I'm really sure he'd love this!
Lauren says
What a refined dish! Love purple cauliflower!
Hailee Aguilar says
The presentation is STUNNING on this! Might’ve drooled on my phone... idk... lol.
Emily Fata says
This looks soooo delish!! I'm going to make it this weekend. I've actually been craving salmon all week. 🙂
Kristen Osborne says
Oh my, my life has been changed! I had no idea there was purple cauliflower! Everything about this is perfect, i love the salmon.
Steph says
Wow, this looks incredible! I love salmon and pretty much anything in cream sauce!! http://www.thedarlingdahlia.com
Shelley says
I am going to try to make this. Hopefully it turns out as good as yours.
dixya @food, pleasure, and health says
i hardly cook or drink whisky but i absolutely love the way this sauce looks!!