Here is an easy recipe that profits from the addition of whisky.
You need (for one person):
1 slice of salmon (steak or fillet as you prefer)
2 bell peppers coloured to your liking
100 ml liquid 30% cream
salt, pepper, thyme (fresh or dried)
a dram of heavlily peated whisky.
Dice the peppers and fry them in a bit of olive oil until the skin starts to turn brown. Add salt and thyme and move the pepper dice toward the rim of the pan. Salt the steak on both sides. Add a little more oil to the center of the pan and add the salmon. Fry on medium heat for 2 minutes per side. Put a lid on the pan, reduce heat a little and let cook for a few minutes. Then remove the lid and add the cream to the peppers, do not cover the fish. Turn up the heat to medium again and let reduce the cream until almost all liquid is gone. Then add a generous dram of your favourite peat monster (I would prefer a non-sherried one), mix well and serve after adding some freshly ground pepper.
This is the low-carb version of the recipe. You can of course use only one bell pepper and serve the dish with rice or pasta as well.
At Richard Paterson’s blog you can find more whisky recipes.