Recipe for Salmon à l’Alsacienne (Alsatian Salmon)—a great recipe for cooking fish in the braiser.
How to cook fish in a braiser: Gently and quickly.
It’s true: The braiser is generally reserved for coaxing tender succulence from big, bold, tough cuts of meats. Fish is already tender-so why would you cook it in your braiser?
Because you can—with fabulous results. You see, the moist-heat cooking that makes meats so boldly flavored can do the same for fish; in the case of fish, that braising magic just happens more quickly. And as long as you don’t overcook the fish, it will turn out wonderfully moist, thanks to that moist heat.
Ready to give it a go? Try this recipe for Salmon in the Salmon à l’Alsacienne: Style of the Bonne Femme Alsacienne. And don’t you dare tell me you don’t like cabbage. Try it braised, with this wonderful sauce, and you’ll be a convert.
PS: I made this for two, in my 1 1/2-quart Le Creuset Braiser. But you could easily double this to serve four, and use your 3 1/2-quart braiser. I like serving it with steamed or roasted round potatoes.
Perfect salmon recipe for the braiser.
- 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
- 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.
- 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.
- To serve, spoon cabbage mixture onto plates. Top with salmon fillet and spoon sauce over top. Garnish with parsley or chives.
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