Irish Salmon Recipe For Father's Day

Sean O'Connell, Corporate Executive Chef and Vice President of Culinary Operations for the Fontainebleau Miami Beach, has a Father's Day recipe to share, along with a quick backstory about life with his father. The recipe is for Seared Irish Salmon with Creamy Mustard Cabbage; perhaps it is stating the obvious that it would work well for St. Patrick's Day too.

"When my father retired from service in 1980, we moved back to Ireland and lived in the west coast town of Galway. This was a quaint town on the southern part of the Connemara (a picturesque region) and just on the north tip of Galway Bay. We used to go fly fishing in the rivers and bay on the weekends, which was a period of catching up with my father after he had been so engrossed in his work for many years. I think we enjoyed the drives through the area more than the actual fishing, but whether we caught a fish or not we would always cook this dish and enjoy it when we returned home."

Seared Irish Salmon with Creamy Mustard Cabbage

Serves Four Guests

For the Salmon Confit:

4 to 9 oz                Darns of Salmon Fillet

2 T                      Clarified Butter

                           Sea Salt & Pepper to taste

Method: Pre-heat cast iron frying pan to medium heat approximately 325

F. Place Butter in pan and allow to come to temperature and add seasoned

salmon fillets. Allow the fillets to lightly brown then turn over and

brown the over side. Continue to cook until the fillet is medium. Remove

from the pan and reserve. Reserve the Frying pan for further use.

For the Cabbage:

8 oz                        Smoked Bacon, Diced Small

1 lb                         Cabbage, Sliced Thin

3 oz                        Grain Mustard

3 oz                        White Wine

3 oz                        Onion, Diced Small

1 T                          Unsalted Butter

1 T                          Chopped Parsley

1 Cup                      Heavy Cream

½ Cup                     White Wine

                               Sea Salt

                               Freshly Ground Pepper

Method: Use the same pan as you cooked the salmon in and the Bacon.

Allow to render until crisp. Drain extra oil from pan and add the

onions, allow to slowly cook until translucent and add the grain

mustard. Then deglaze with the white wine and allow to reduce. Then add

the cream and cabbage. Allow to cook down until cabbage is soft and

cream is slightly reduced. Finish with the butter, parsley and season to

taste.

To Plate: Arrange the cabbage in equal portions in the middle of four plates.

Drain the cream over the cabbage. Place the salmon on top of the cabbage

and serve immediately.