For brushing:olive oil4large salmon cutlets (about 200gm each), belly ends secured with string or toothpicksSprigof fresh bay leaves, leaves picked250 mlgood-quality red wine60 gmcold butter, dicedTo serve:coarsely chopped flat-leaf parsley (optional)To serve:blanched green beansWarm red cabbage salad¼large red cabbage (about 350gm), finely shredded on a mandolin2 tbspred wine vinegar1 tbspbrown sugar1 tspthyme leaves
For warm red cabbage salad, preheat oven to 200C. Combine all ingredients in a bowl, season to taste. Transfer to a baking dish, stand for 5 minutes, then transfer to oven and bake until cabbage begins to wilt (5-10 minutes).
Meanwhile, heat a frying pan over medium-high heat. Brush with olive oil and add salmon and bay leaves. Season to taste, cook until salmon is browned, turning once (2-3 minutes each side). Place salmon on top of cabbage, add bay leaves and roast until almost cooked through (5-10 minutes).
Meanwhile, deglaze pan with red wine and cook over medium-high heat until reduced to 60ml (6-8 minutes). Reduce heat to low, add butter gradually and whisk until butter is emulsified and sauce is glossy (4-5 minutes). Season to taste.
Stir parsley through cabbage and serve with salmon, red wine sauce and beans.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.