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1
Trim the cabbage, discarding any tough outer leaves and the inner core.
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2
Slice by hand into thin slivers.
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3
Bring a large pot of salted water to a boil and blanch the cabbage (cook for one minute).
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4
Remove and drain well.
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5
In a large skillet, combine the cabbage with two tablespoons of the butter and cook over low heat for two to three minutes.
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6
Season, cover and cook until slightly wilted but still crunchy, about five minutes.
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7
Stir in five tablespoons of the cream and continue cooking until warmed through, one to two minutes.
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8
Set aside and keep warm.
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9
Prepare the sauce.
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10
In a small saucepan combine the shallot with a tablespoon of butter and a pinch of salt.
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11
Cook over low heat until soft and translucent, three to four minutes.
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12
Add the wine and vinegar and bring to a boil.
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13
Cook until reduced by two-thirds, about two to three minutes.
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14
Remove from the heat.
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15
Gradually whisk in the remaining tablespoon of cream and five tablespoons of butter.
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16
Whisk until all the butter is incorporated and the sauce is smooth and creamy.
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17
Taste for seasoning.
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18
Transfer to the top of a double boiler set over gently simmering water.
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19
Cover loosely and keep warm over low heat.
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20
Prepare the salmon with a sharp knife.
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21
Score the salmon in a crisscross pattern, cutting through the skin and just slightly into the flesh.
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22
Generously season both sides of the salmon.
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23
In a large nonstick skillet, heat the oil over moderately high heat.
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24
When hot, put the salmon fillets skin side down in the skillet.
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25
Cook without turning until the skin is very crisp, two to three minutes (cooking time will depend on the thickness of the salmon).
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26
With a wide spatula, turn the salmon over and cook it barely 30 seconds.
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27
Leave the salmon in the pan and remove it from the heat.
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28
The salmon will continue the cooking process as you dress the plates.
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29
Spoon the cabbage into the center of four to eight warmed dinner plates.
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30
Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage.
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31
Garnish with the herbs and serve immediately.
