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Ingredients

• 4 (6-ounce) wild-caught salmon fillets
• Kosher salt and freshly ground black pepper
• Canola oil, for sauteing
• 1/2 pound pancetta, diced
• 1 head red cabbage, thinly sliced

Thyme Beurre Blanc:

• 1 1/2 cups white wine
• 1 shallot, diced
• 1 clove garlic, crushed
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 1/2 sticks butter

Description

Food Network Invites You To Try This Pan Seared Salmon With Pancetta Fried Cabbage And Thyme Beurre Blanc Sauce Recipe From Darrell DAS Smith.

Food Network