Recipe courtesy of Lee Craven
Madidi's Salmon
- Level: Intermediate
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 2 servings
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- Level: Intermediate
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 2 servings
Ingredients
Salmon:
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
Directions
- 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
- 1 egg
- 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.
