Pan-Seared Salmon with Pancetta Fried Cabbage and Thyme Beurre Blanc Sauce

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Salmon:
4 (6 oz) wild-caught salmon fillets
kosher or sea salt
black pepper, freshly ground
canola oil, for sautéing
½ lb pancetta, diced
1 head red cabbage, thinly sliced

Thyme Beurre Blanc:
1½ cups white wine
1 shallot, diced
1 clove garlic, crushed
1 sprig fresh thyme
1 sprig fresh rosemary
1½ sticks butter

Preheat the oven to 350°F (180°C, Gas Mark 4).

For the Salmon:
Season the salmon fillets with salt and pepper. In a large oven-safe sauté pan over medium-high heat, coat the bottom of the pan with oil and heat the oil. Pan-sear the seasoned fish, skin-side down, until browned, about 3-4 minutes. Transfer the fish to the oven for 10 minutes.

For the Cabbage and Pancetta:
In a large, deep sauté pan over medium-high heat, cook the pancetta until crisp, stirring frequently. Then add the cabbage into the pan, cover the pan and continue cooking until the cabbage is soft, about 15 minutes.

To Make the Thyme Beurre Blanc:
In a saucepan, combine the white wine, diced shallots, crushed garlic, rosemary, and thyme. Cook until the wine is reduced by ¾, then strain the wine into another saucepan and gradually whisk in the butter until the sauce is smooth.

Serve the salmon fillets over the cabbage and drizzle the beurre blanc over the top.