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Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri

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“If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002.”

Ingredients Nutrition


  1. Red Cabbage and Onions:
  2. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
  3. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
  4. Make sauce:
  5. Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
  6. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
  7. Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
  8. Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
  9. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
  10. Season sauce with salt and pepper and keep warm, covered.
  11. Cook salmon:
  12. Pat salmon dry and season with salt and pepper.
  13. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
  14. Turn over and saute until just cooked through, about 3 minutes more.
  15. Serve salmon on top of red cabbage and onions with sauce spooned over.

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