Slow Roasted Salmon with Cabbage Compote & Red Wine Butter Sauce

Recipe Date:
September 24, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 4 - 6oz wild salmon filets
  • salt
  • pepper
  • 3 lbs savoy cabbage
  • 1/4 lb pancetta or proscuitto
  • 1/2 cup white wine
  • 1 1/2 cups stock
  • 1/4 cup butter
  • 1 cup onions, minced
  • 1 tsp rosemary
  • 1 tbsp caraway seeds
  • 1 apple, peeled and small dice
  • 6 chestnuts, peeled and small dice
  • 1 tbsp minced shallot
  • 1/2 cup SIMI Pinot Noir
  • 1/2 cup fish stock
  • 1/2 cup clam juice
  • fresh thyme
  • bay leaf
  • 1/4 cup heavy cream
  • 6 tbsps unsalted butter
  • 1/2 tsp chives, sliced thin

For salmon filet:

Pre heat oven to 250°. Season salmon with salt and pepper. Roast in oven for approx. 25 minutes, until opaque on outside with a slight pinkish center.

For cabbage compote:

Simmer cabbage, pancetta, white wine, stock, butter, onions, rosemary and caraway seeds for approximately 20 – 30 minutes. Add apples and chestnuts 5 minutes from being done.

For red wine butter sauce:

In pan, reduced shallots, Pinot, fish stock, clam juice, thyme and bay leaf to about 1/3 original volume. Add cream and bring to boil and then reduce to a simmer, whisk butter slowly. Season with salt. Strain through a fine mesh strainer. Hold the sauce in a warm water bath. Add the chives just before serving.

To serve:

Place cabbage compote on plate. Place Salmon filet on top of cabbage and drizzle sauce over top. Pair with our Pinot Noir.