The combination of salmon and red wine might seem odd, but it works well. The tannins in the red wine sauce cut through the oiliness of the fish as a squeeze of lemon juice would, balancing the flavours.
- olive oil, For brushing
- 4 large salmon cutlets (about 200gm each), belly ends secured with string or toothpicks
- of fresh bay leaves, leaves picked, Sprig
- 250 ml good-quality red wine
- 60 gm cold butter, diced
- coarsely chopped flat-leaf parsley (optional), To serve
- blanched green beans, To serve
Warm red cabbage salad
- ¼ large red cabbage (about 350gm), finely shredded on a mandolin
- 2 tbsp red wine vinegar
- 1 tbsp brown sugar
- 1 tsp thyme leaves
- 1For 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).
- 2Meanwhile, 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).
- 3Meanwhile, 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.
- 4Stir parsley through cabbage and serve with salmon, red wine sauce and beans.
This recipe is from the November 2009 issue of .