Ingredients

• 1 tablespoon vegetable oil
• 3 tablespoons butter, divided, plus more for brushing fish
• 2 (6-ounce) salmon fillets
• 1 cup chopped red cabbage
• 1/4 cup mixed nuts
• 1/4 cup raisins, soaked in Port
• Pinch cayenne pepper
• Pinch fresh thyme leaves
• Salmon Mousse, recipe follows

Instructions

1. Preheat oven to 500 degrees F.
2. Heat oil and 1 tablespoon butter over high heat in a saute pan large enough to hold both fillets. Place salmon in the pan and sear for about 1 1/2 minutes on each side. Transfer pan to oven and roast until cooked through, about 3 minutes. Remove from heat and brush with butter.
3. Meanwhile, melt 2 tablespoons butter over low heat. Add cabbage and saute over low heat for about 5 to 7 minutes. Add nuts, raisins, and seasonings and toss to combine. Place salmon fillets on a bed of the sauteed cabbage mixture and top with Salmon Mousse.
4. Vegetable oil, for frying
5. 1/4-pound salmon scraps
6. 1/2 cup heavy cream
7. 1 egg
8. Pinch Spanish paprika
9. Pinch black pepper
10. Heat about 1-inch oil in a Dutch oven or large, heavy skillet (with at least 2-inch sides) to 350 degrees F.
11. Combine remaining ingredients in a food processor until smooth. Scoop out a couple balls of salmon mousse and fry until golden brown. Transfer to a paper towel-lined plate to drain before serving.