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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
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:
1. Salmon:
2. Preheat oven to 500 degrees F.
3. 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.
4. 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.
5. Salmon Mousse:
6. Vegetable oil, for frying
7. 1/4-pound salmon scraps
8. 1/2 cup heavy cream
9. 1 egg
10. Pinch Spanish paprika
11. Pinch black pepper
12. Heat about 1-inch oil in a Dutch oven or large, heavy skillet (with at least 2-inch sides) to 350 degrees F.
13. 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.
14. 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.
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