- 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.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.
Recipe courtesy of Chef Lee Craven, Madidi Restaurant, Clarksdale, MS
Recipe courtesy of Bobby Flay