Farm Raised Atlantic Sapphire Salmon
Braised Red Cabbage, Sun Choke Puree, Puffed Wild Rice, Apple Cider Beurre Blanc 

Serves 4

  • 1 ½ lb Skin-On Salmon, Cut Into Four 6oz Portions 
  • 1 Head Red Cabbage 
  • 1 lb Sunchoke 
  • 1/4 Cup Wild Rice
  • 2 Cups Canola Oil
  • 2 Cups Apple Juice
  • 1 Tablespoon Apple Cider Vinegar 
  • 2 Sticks of Butter (8 ounces)
  • ¾ Cup Milk 
  • 2 Cups White Wine 
  • 2 Sprigs Thyme
  • 1 Large Shallot, Chopped
  • 1 Teaspoon Whole Black Pepper
  • Salt And Pepper To Taste


Preparation


For The Sun-Choke Puree
Pre-heat the oven to 375 F. Scrub the sunchokes under cold water to clean, then cut in half. Transfer to a bowl and coat with canola oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender. Transfer to a food processor and blend with milk, 4 tablespoons of butter. Blend until smooth. Set aside and keep warm until ready to plate.


For The Red Cabbage
Remove the bottom of the cabbage then cut into eight wedges, keeping the core in each of the wedges to keep the leaves attached. Heat a large sautee pan on high with enough oil to cover the bottom. Season each of the wedges with salt and pepper. Once the oil is very hot, near smoking, place the cabbage wedges in the pan to sear. Once the cabbage starts to slightly burn, slip to other side and sear. Reduce heat until low and deglaze with apple juice. Simmer until the cabbage is tender. Once tender, add 4 tablespoons of butter and baste the cabbage with the liquid. Keep hot until plating.


For The Puffed Wild Rice
Heat a large saute pan on high, with ½ cup of canola oil. Prepare a papertowel-lined dinner plate and set next to your work station. Once the oil is very hot, near smoking, add the wild rice to the hot oil, moving around vigorously with a metal fork. Once the rice puffs, remove from the oil immediately. This happens very quickly (similarly to popcorn) so be prepared to remove right away. Work in batches, puffing the rice and removing to drain on the papertowels. Season cooked rice with salt and pepper.


For The Beurre Blanc 
In a small sauce pan on medium heat, add the white wine, thyme, peppercorns, and chopped shallot and bring to a boil. Once boiling, reduce heat and simmer to reduce the liquid by three-quarters. Strain the liquid of the thyme, peppercorns, and shallot. Return the liquid back to the sauce pan with heat on low.

Cut the 8 TB of butter into at least 4 pieces. Add each piece into the pan one at a time, whisking with each addition. If the sauce starts to simmer, remove from heat until it cools, whisking all the while. Once all the butter has been added and emulsified, whisk in the apple cider vinegar. Season with salt and pepper and set aside until plating.

For The Salmon

Cut the skin-on salmon into four 6oz portions and season with S&P on both sides. Heat a large saute pan on high and coat the bottom of the pan with oil. Once the oil starts to smoke, carefully add the salmon, skin side down. Once the skin crisps, transfer the pan to a 350 degree oven and cook for 5 minutes. To plate, spoon sunchoke puree onto each plate and place the salmon directly on top. Add two wedges of cabbage onto each plate and surround the salmon with the rice. Drizzle with buerre blanc right before serving. Enjoy!