Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 3 tablespoons butter, divided, plus more for brushing fish

  3. 2 (6-ounce) salmon fillets

  4. 1 cup chopped red cabbage

  5. 1/4 cup mixed nuts

  6. 1/4 cup raisins , soaked in Port

  7. Pinch cayenne pepper

  8. Pinch fresh thyme leaves

  9. Salmon Mousse, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500 degrees F.

  2. Heat oil and 1 tablespoon butter over high heat in a saute pan large enough to hold both fillets. Place salmon in the pan and sear for about 1 1/2 minutes on each side. Transfer pan to oven and roast until cooked through, about 3 minutes. Remove from heat and brush with butter.

  3. Meanwhile, melt 2 tablespoons butter over low heat. Add cabbage and saute over low heat for about 5 to 7 minutes. Add nuts, raisins, and seasonings and toss to combine. Place salmon fillets on a bed of the sauteed cabbage mixture and top with Salmon Mousse.

  4. Vegetable oil , for frying 1/4-pound salmon scraps 1/2 cup heavy cream 1 egg Pinch Spanish paprika Pinch black pepper Heat about 1-inch oil in a Dutch oven or large, heavy skillet (with at least 2-inch sides) to 350 degrees F.

  5. Combine remaining ingredients in a food processor until smooth. Scoop out a couple balls of salmon mousse and fry until golden brown. Transfer to a paper towel-lined plate to drain before serving.


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