Simi Winery

Cart 0 items: $0.00


Qty Item Description Price Total
  Subtotal $0.00

View Cart


  |  Tel: 1-800-746-4880

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.

You must be 21 years of age or older to enter this site.
Please enter your date of birth below.