Recipe courtesy of Charlie Palmer
2 hr 5 min
20 min


Roasted Apple Jam:
Braised Red Cabbage:
Butternut Squash Pan Sauce:
Chestnut Crust:


In a large heavy-bottomed pot add a small amount of oil, add the onions, sugar, cinnamon, nutmeg and salt. Lightly caramelize the onions, and then the calvados to deglaze the pan. At this time, add the apples and cook until they are very tender, then put the pot in a preheated 350 degree oven for 10 minutes. Take out the cinnamon stick and let cool.

For the Braised Red Cabbage: In a large heavy-bottomed pot sweat the shallots in the butter. Then add the shredded cabbage and let cook for 5 minutes. Finish by adding the salt and pepper and sherry wine vinegar. Let cook for 5 more minutes and reserve for later.

For the Butternut Squash Pan Sauce: Take the squash and cut it in half. Cut off the bottom of the squash (bulb shaped) and medium dice it. In a pot sweat the onions then add the diced squash, let cook for 5 minutes and then add the Calvados, let the alcohol cook off then add the vegetable stock and bring to a simmer. Let simmer until tender, puree in a blender until smooth. Cut the top of the squash (cylinder shaped) into small dice and leave it raw until needed.

For the Chestnut Crust: Peel chestnuts and then steep them in some apple juice until tender about 1 hour. Then puree chestnuts and add the butter and the breadcrumbs. The texture will be pasty. Reserve.

To assemble the dish, quickly sear both sides of the salmon and then dry off the top part of the salmon. Spread the chestnut crust on, about 1/4-inch thick. Put in a preheated 350-degree oven for 5 minutes. While fish is in the oven heat the cabbage up in a little bit of butter. Take the butternut squash sauce and heat in a small pot with the small diced butternut. Add a pinch of fine herbs to the sauce. On a 12-inch plate make 2 quenelles of the apple jam and place them at 3 and 9 o'clock. The cabbage goes in the middle and the salmon on top. The sauce goes around. The seeds that were saved, you can wash them very well and salt them and then dry them out in the oven at 200 degrees. Then sprinkle around.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:


Salmon Cakes

Recipe courtesy of Ina Garten

Triple Citrus Glazed Grilled Salmon

Recipe courtesy of The Neelys

Grilled Salmon with Sherry Vinegar-Honey Glaze

Recipe courtesy of Bobby Flay


Recipe courtesy of John Malik

Salmon Sandwich

Recipe courtesy of Wolfgang Puck

Tropical Salmon

Recipe courtesy of Sandra Lee

Salmon Tacos

Recipe courtesy of Robert Irvine

Provencal Salmon

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c


          6pm | 5c


          7pm | 6c


          8pm | 7c


          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c


          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c


          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.