The combination of salmon and red wine might seem odd, but it works well. The tannins in the red wine sauce cut through the oiliness of the fish as a squeeze of lemon juice would, balancing the flavours.
Ingredients
Warm red cabbage salad
Method
Main
1.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).
2.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).
3.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.
4.Stir parsley through cabbage and serve with salmon, red wine sauce and beans.
This recipe is from the November 2009 issue of .
Notes
