Salmon with Warm Red Cabbage Salad and Red Wine Sauce

Ingredients

• For brushing: olive oil
• 4 large salmon cutlets (about 200gm each), belly ends secured with string or toothpicks
• Sprig of fresh bay leaves, leaves picked
• 250 ml good-quality red wine
• 60 gm cold butter, diced
• To serve: coarsely chopped flat-leaf parsley (optional)
• To serve: blanched green beans
• Warm red cabbage salad
• ¼ large red cabbage (about 350gm), finely shredded on a mandolin
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 1 tsp thyme leaves