| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 (6-ounce) wild-caught salmon fillets
- Kosher salt and freshly ground black pepper
- Canola oil, for sauteing
- 1/2 pound pancetta, diced
- 1 head red cabbage, thinly sliced
- 1 1/2 cups white wine
- 1 shallot, diced
- 1 clove garlic, crushed
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 1/2 sticks butter
Instructions
- Preheat the oven to 350 degrees F.
- Season the salmon fillets with salt and pepper. In a large oven-safe saut¿ pan over medium-high heat, coat the bottom of the pan with oil and heat the oil. Pan-sear the seasoned fish, skin-side down, until browned, about 3 to 4 minutes. Transfer the fish to the oven for 10 minutes. In a large, deep saut¿ pan over medium-high heat, cook the pancetta until crisp, stirring frequently. Then add the cabbage into the pan, cover the pan and continue cooking until the cabbage is soft, about 15 minutes.
- To make the Thyme Beurre Blanc: In a saucepan, combine the white wine, diced shallots, crushed garlic, rosemary, and thyme. Cook until the wine is reduced by 3/4, then strain the wine into another saucepan and gradually whisk in the butter until the sauce is smooth.
- Serve the salmon fillets over the cabbage and drizzle the beurre blanc over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1399 |
| Total Fat | 120 g |
| Saturated Fat | 38 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 46 g |
| Cholesterol | 222 mg |
| Sodium | 1453 mg |
Reviews
This was an amazing dish… I did not have red cabbage on hand so I used napa cabbage and it made a stunning contrast in color with the salmon. The salmon cooked beautifully! The beurre blanc sauce was delicious! Add some asparagus, and a nice chardonnay to complete your meal!