Recipe courtesy of Lee Craven

Madidi's Salmon

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings
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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


  1. Preheat oven to 500 degrees F.
  2. 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.
  3. 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:

  1. Vegetable oil, for frying
  2. 1/4-pound salmon scraps
  3. 1/2 cup heavy cream
  4. 1 egg
  5. Pinch Spanish paprika
  6. Pinch black pepper
  7. Heat about 1-inch oil in a Dutch oven or large, heavy skillet (with at least 2-inch sides) to 350 degrees F.
  8. 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.