Slow-Roasted Salmon with Cabbage Compote and Red Wine Butter Sauce
- Cabbage Compote
- 4 tbsps unsalted butter
- 1 cup yellow onion, minced
- 1 (3-pound) head savoy cabbage, cored, halved, and thinly sliced
- 4 ozs pancetta or prosciutto, cut into small dice
- 1 1/2 cups organic chicken stock
- 1/2 cup SIMI Sonoma County Sauvignon Blanc
- 1 tsp fresh rosemary, minced
- 1 tbsp caraway seeds
- 1 Fuji apple, peeled, cored, and diced
- 4 (5-ounce) skinless wild salmon filets
- Kosher salt and freshly ground black pepper
- Red Wine Butter Sauce
- 1/2 cup SIMI Sonoma County Pinot Noir
- 1/2 cup bottled clam juice
- 1/2 cup fish stock (or additional clam juice)
- 1 tbsp shallot, minced
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/4 cup heavy cream
- 6 tbsps unsalted butter, cut into small cubes
- Kosher salt
- 1/2 tsp fresh chives, finely sliced
To make the compote, in a large sauté pan, melt the butter over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the cabbage, pancetta, stock, wine, rosemary, and caraway seeds and stir to mix. (You may need to let the cabbage wilt a bit before you can mix in the other ingredients.) Adjust the heat to maintain a gentle simmer, cover, and cook until the liquid has nearly evaporated and the cabbage is thoroughly wilted, 20 to 30 minutes. Add the apple about 5 minutes before the compote is ready. Keep warm.
While the compote is cooking, roast the salmon. Preheat the oven to 250°F. Season the salmon on both sides with salt and pepper and arrange in a single layer in a baking dish. Roast until opaque on the outside and slightly translucent and pinkish in the center, about 25 minutes. The timing will depend on the thickness of the pieces.
To make the butter sauce, in a saucepan, combine the wine, clam juice, stock, shallot, thyme, and bay, bring to a boil over medium-high heat, and boil until the mixture is reduced by two-thirds. Pour in the cream, return to a boil, and then lower the heat to a simmer. Whisk in the butter, a cube at time, whisking after each addition until fully incorporated. When all of the butter has been added, season with salt and pour through a fine-mesh sieve placed over a bowl or measuring pitcher. The sauce is best when served immediately, but if you must hold it for a short time, keep it warm by resting it over (not touching) hot water in a larger bowl or transfer it to a thermos. Add the chives just before serving.
To serve, using a slotted spoon, divide the compote among four warmed dinner plates. Place a piece of salmon atop each serving of compote and drizzle the sauce over the top.