Salmon with warm red cabbage salad and red wine sauce

AT A GLANCE

  • Serves 4 people

  • For brushing: olive oil
  • 4 large salmon cutlets (about 200gm each), belly ends secured with string or toothpicks
  • Sprig of fresh bay leaves, leaves picked
  • 250 ml good-quality red wine
  • 60 gm cold butter, diced
  • To serve: coarsely chopped flat-leaf parsley (optional)
  • To serve: blanched green beans
  •  
  • Warm red cabbage salad
  • ΒΌ large red cabbage (about 350gm), finely shredded on a mandolin
  • 2 tbsp red wine vinegar
  • 1 tbsp brown sugar
  • 1 tsp thyme leaves
01   For warm red cabbage salad, preheat oven to 200C. Combine all ingredients in a bowl, season to taste. Transfer to a baking dish, stand for 5 minutes, then transfer to oven and bake until cabbage begins to wilt (5-10 minutes).
02   Meanwhile, heat a frying pan over medium-high heat. Brush with olive oil and add salmon and bay leaves. Season to taste, cook until salmon is browned, turning once (2-3 minutes each side). Place salmon on top of cabbage, add bay leaves and roast until almost cooked through (5-10 minutes).
03   Meanwhile, deglaze pan with red wine and cook over medium-high heat until reduced to 60ml (6-8 minutes). Reduce heat to low, add butter gradually and whisk until butter is emulsified and sauce is glossy (4-5 minutes). Season to taste.
04   Stir parsley through cabbage and serve with salmon, red wine sauce and beans.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

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