Pan Seared Salmon With Pancetta Fried Cabbage And Thyme Beurre Blanc Sauce

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4 (6-ounce) wild-caught salmon fillets

Kosher salt and freshly ground black pepper

Canola oil, for sauteing

1/2 pound pancetta, diced

1 head red cabbage, thinly sliced

1 1/2 cups white wine

1 shallot, diced

1 clove garlic, crushed

1 sprig fresh thyme

1 sprig fresh rosemary

1 1/2 sticks butter

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