- 1 tablespoon vegetable oil
- 3 tablespoons butter, divided, plus more for brushing fish
- 2 (6-ounce) salmon fillets
- 1 cup chopped red cabbage
- 1/4 cup mixed nuts
- 1/4 cup raisins, soaked in Port
- Pinch cayenne pepper
- Pinch fresh thyme leaves
- Salmon Mousse, recipe follows
Preheat oven to 500 degrees F.
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.
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.
Vegetable oil, for frying
1/4-pound salmon scraps
1/2 cup heavy cream
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.
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.