Everybody loves salmon. With its wonderfully unique taste and wide availability, salmon is a species frequently eaten by anglers and non-anglers alike. The following salmon recipe has two parts and serves six.
**INGREDIENTS (Part 1)
**1 onion, peeled, julienned
1 head red cabbage, julienned
2 granny smith apples, small dice
4 ounces sweet butter
2 TBSP light brown sugar
¼ cup balsamic vinegar
1 cup chicken broth
Kosher salt and fresh ground back pepper
******* In a large pot, melt the butter, onions and apples together. Simmer for 10 minutes.
***** When the onions are clear, add the red cabbage, brown sugar, vinegar and chicken broth, and mix together.
***** Set on medium heat to evaporate the liquids while stirring. You can season with salt and pepper as the cabbage simmers so it has some flavoring. While simmering, check to see if any more salt is required. Between the salt, vinegar, apples and sugar, it should have a sweet-and-sour balance to it.
***** Continue to simmer until all liquid is reduced, leaving soft, fully braised cabbage. Hold in a covered pot.
**INGREDIENTS (Part II)
**18 2-ounce salmon medallions
½ cup olive oil
¼ cup sweet butter
1 lb. baby cremini mushrooms
8 ounces boiling onions, peeled
1 shallot, diced
1 TBSP fresh thyme leaves
1 cup red wine
Kosher salt and fresh ground black pepper
******* Season the salmon medallions with the olive oil, thyme and salt and pepper.
***** Pre-heat oven 350F.
***** Heat up a large saute pan on medium-high. Sear the salmon medallions and place on a roasting pan.
***** Add half of the butter, all of the shallots, onions and mushrooms, and sauté for 5 minutes to brown the vegetables.
***** Add the red wine and reduce liquids 80 percent. Turn down the heat and whisk in the other half of the remaining butter. Test for seasoning.
***** Place salmon in the oven and roast for 10 minutes.
***** Portion cabbage on service plates, top with salmon and spoon on the mushrooms and onions, and drizzle with red wine pan sauce.
About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.