Recipe courtesy of Lee Craven

Madidi's Salmon

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



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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Smoked Salmon Pizza

Smoked Salmon Crepe Spiral

Stuffed Tomatoes with Confit Vegetables, Fresh Herbs and Smoked Salmon

Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce