Salmon with Cabbage Chestnuts & Bacon
Submitted by Rachel Ho
Whole roasted salmon stuffed with red cabbage, chestnuts, and slab bacon, baked in white wine and served with a shallot beurre blanc. An impressive dinner party centerpiece.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minA whole five-pound salmon stuffed with wilted red cabbage, roasted chestnuts, and cubed slab bacon, then roasted in white wine with butter. This is a show-stopping centerpiece dish that looks far more complicated than it actually is.
The stuffing builds flavor in layers. Slab bacon renders in the skillet first, then the shredded red cabbage wilts down in the bacon fat until soft. Roasted and peeled chestnuts fold in for a sweet, nutty contrast. All of that gets packed into the salmon cavity before roasting.
The beurre blanc on the side ties everything together: shallots, white wine, and vinegar reduced until nearly dry, then cold butter whisked in off the heat until the sauce is glossy and emulsified. It’s rich, tangy, and cuts right through the fatty salmon.
Chef Tips
- Score the chestnuts before roasting or they can burst. One slit per chestnut is enough.
- Peel chestnuts while they’re still warm. They’re nearly impossible to peel once cooled.
- Flip the salmon halfway through roasting so both sides cook evenly and get some color.
- Whisk the cold butter into the reduced shallot mixture off the heat in small pieces. If the pan is too hot, the sauce breaks instead of emulsifying.
Variations
- Use green cabbage or savoy cabbage for a milder, sweeter stuffing.
- Replace chestnuts with toasted walnuts if fresh chestnuts aren’t in season.
- Add a handful of fresh thyme sprigs to the cavity along with the stuffing.
Ingredients
Directions
PREHEAT OVEN TO 350℉ (180℃).
Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes.
Remove from oven and when they are cool enough to handle, peel them.
Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes.
Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted.
Remove from heat, add the chestnuts and transfer to a bowl.
Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture.
Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter.
Place in oven, uncovered, for 20 minutes.
Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone.
While the salmon is baking, prepare the sauce.
In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt.
Cook until the mixture is almost dry.
Remove from heat and whisk in remaining butter.
Arrange the salmon on a large serving platter and offer the sauce on the side.
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