-
1
In a medium saucepan of boiling salted water, blanch the cabbage until barely tender, about 30 seconds.
-
2
Plunge the cabbage into a bowl of ice water to stop the cooking.
-
3
Drain and pat dry.
-
4
In a medium saucepan, boil the cider with the vanilla bean until reduced to 1/4 cup, about 10 minutes.
-
5
Remove from the heat.
-
6
Preheat the oven to 400.
-
7
Scatter the bacon in a pie pan and roast for 15 minutes, or until crisp and most of the fat has been rendered.
-
8
Transfer the bacon to a plate.
-
9
Leave the oven on.
-
10
Meanwhile, in a small saucepan, combine the wine with the shallots, vinegar, peppercorns, tarragon stems and bay leaf.
-
11
Boil until the liquid has reduced to 2 tablespoons, about 12 minutes.
-
12
Strain the sauce into a small saucepan.
-
13
In a large ovenproof skillet, heat the vegetable oil until almost smoking.
-
14
Season the salmon with salt and pepper and set the fillets in the skillet, skin side up.
-
15
Cook over moderately high heat until browned on the bottom, about 2 minutes.
-
16
Turn the fillets and cook for 2 minutes longer, then transfer the skillet to the oven and roast the fish until just cooked through, about 6 minutes.
-
17
Bring the wine reduction to a simmer and swirl in 4 tablespoons of the cold butter until smooth.
-
18
Remove from the heat, add the tarragon leaves and chives and season with salt and pepper.
-
19
Reheat the reduced cider over moderately high heat; discard the vanilla bean.
-
20
Add the cabbage and bacon and cook until warmed through.
-
21
Season with salt and pepper and swirl in the remaining 1/2 tablespoon of butter.
-
22
Spoon the cabbage onto 2 large warmed dinner plates.
-
23
Set the salmon alongside, spoon the herb butter sauce on the fish and serve.
