Wine-Sauced Salmon on Creamy Cabbage
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This serves two, but you can easily double it to serve four--just use the 3½ quart braiser instead of the 1½-quart braiser.
Ingredients
  • 2 tablespoons butter (divided use)
  • 1 tablespoon extra-virgin olive oil
  • 1 (16-ounce) package coleslaw mix
  • ½ to ¾ pound fresh salmon fillet, skinless, cut into 2 pieces
  • Salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • ¼ cup dry vermouth or white wine
  • ¼ cup white wine vinegar
  • ¼ cup whipping cream
  • Salt and pepper to taste
  • Snipped fresh parsley or chives
Instructions
  1. Heat 1 tablespoon of the butter and the olive oil in a 1-1/2-quart braiser over medium heat. Add the coleslaw mix and cook, stirring occasionally, until slightly wilted but still crunchy, about 5 minutes. Season salmon with salt and pepper. Place salmon on top of cabbage mixture. Cover and cook for 8 to 10 minutes or until salmon flakes easily when tested with a fork, checking after 5 minutes of cooking time to make sure cabbage is not browning—lift and stir cabbage around the salmon if needed.
  2. Meanwhile, heat the remaining 1 tablespoon butter in a small saucepan over medium heat. Add the shallot and saute until tender, stirring occasionally. Add vermouth and vinegar; simmer until reduced by half, about 5 minutes. Stir in cream. Simmer to desired thickness. Season with salt and pepper. Set aside and keep warm.
  3. To serve, spoon cabbage mixture onto plates. Top with salmon fillet and spoon sauce over top. Garnish with parsley or chives.
Recipe by Chez Bonne Femme at http://chezbonnefemme.com/how-to-cook-salmon-in-a-braiser-how-to-braise-salmon/