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