Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein and total fiber in grams for the ingredient listed. This recipe has about 14 grams of carbohydrates, about 26 grams of protein and about 2 grams of fiber per serving (about 1/3 falls off during cooking).
CORNED SPICE BLEND:
2 tablespoons whole dill seed (C=6g) (P=1.2g) (F=3g)
1/2 teaspoon red pepper flakes (C=.5g) (P=.1g) (F=.3g)
1 teaspoon ground coriander (C=1g) (P=.2g) (F=.5g)
1/8 teaspoon ground cloves (C=.1g)(P=.1g)(F=0g)
2 teaspoon freshly ground black Tellicherry pepper (C=4g)(P=.4g)(F=1g)
1 tablespoon whole mustard seeds(C=3g)(P=.6g)(F=1.5g)
2 teaspoons ground celery seed (C=.5g)(P=.1g)(F=0g)
1/4 teaspoon ground allspice (C=.5g)(P=.1g)(F=.3g)
1/4 teaspoon ground cumin (C=.2g)(P=.2g)(F=0g)
1 teaspoon ground garlic salt (C=.1g)(P=.1g)(F=0g)
2 teaspoons coarse sea salt (C=0g)
1 tablespoon brown sugar (C=14g)
SALMON:
4 fillets of wild Alaskan Salmon, about 6 ounces each
(C=0g)(P=89g)(F=0g)
SAUCE:
1 1/4 cups dry white wine (C=2g)
1 cup heavy cream (C=13g)(P=10g)
2 tablespoons grained mustard (C=1g)
Sea salt (C=0g)
Freshly ground black pepper (C=.4g)
CABBAGE:
2 tablespoons unsalted butter (C=0g)
4 cups red cabbage, cut into fine julienne (C=16g) (P=2g) (F=6g)
2 tablespoons snipped fresh chives (C=.2g)
To make corned spice blend: In a shallow pan, combine all the corned spice blend ingredients. To corn salmon: Coat the salmon filets on all surfaces. Allow to marinate under refrigeration for at least one hour.
To make sauce: In a medium saucepan, combine 1 cup of white wine and the cream, bringing to a boil over high heat. Cook until reduced and thickened to coat the back of a spoon, about 10 minutes. Remove from the heat and stir in the grained mustard. Adjust seasoning with salt and pepper to taste. Keep warm.
To cook: Preheat oven to 400 degrees. In a large, oven-proof, nonstick skillet, heat a drizzle of oil over high heat. Add the spice-coated salmon filets to sear for about 2 or 3 minutes, then turn over. Transfer the skillet to the middle rack of the oven. Cook until your desired degree of doneness, about 8 to 10 minutes, depending on the thickness of your filets. Carefully remove the skillet (remember it is very hot) and keep warm.
To make cabbage: While the salmon is cooking, in a large nonstick skillet, heat the butter over high heat. Add the cabbage, cooking until wilted and all the juices have been reduced just to coat, about 8 minutes. Season generously with salt and black pepper. Remove from the heat and keep warm.
To serve: Divide and mound the cabbage in the center of each warm serving plate. Position the salmon atop. Drizzle the mustard sauce over the salmon. Sprinkle with the chives. Serve immediately.
Makes 4 servings.
Per serving: 529 calories; 39 g fat (19 g saturated fat; 66 percent calories from fat); 14 g carbohydrates; 173 mg cholesterol; 1,225 mg sodium; 26 g protein; 2 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and the Spotlight 29 Casino in Palm Springs, Calif. You can reach him online at onemadchef@rattlesnakeclub.com
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