Salmon with Sautéed Cabbage
Can we just pretend that it’s Monday? Yes, yesterday was a busy day as I was preparing for a cheese event (which is today) and Reed came home for winter break (woohoo, my hoo is home!) but still, no excuse other than being scatterbrained. So here we are. Happy Tuesday!
My love affair with cabbage continues. This was a delicious weeknight dinner that could easily be served to guests (I say this as a reminder to myself that I need to start inviting friends over for dinner!).
I omitted the bacon from the original Real Simple recipe, Salmon with Sautéed Cabbage and Bacon, but I am sure that it would be delicious if included. If you are so inclined, click on the link to follow the original version. If not, you will notice in the recipe below that I replaced the rich bacon fat with a combination of butter and oil. Also, I didn’t have any fresh dill on hand (dried is no substitute for the real thing) but wish that I did. The recipe was delicious without it but I do love fresh dill and only imagine that it would be a nice touch.
This simple salmon preparation is warm, comforting and delightfully carb-free. And way more tasty than it appears in the photo! Enjoy!
Salmon with Sautéed Cabbage
Ingredients
- 2 Tbls olive oil
- 1 Tbls butter
- 8 c thinly sliced green cabbage, core removed from 1 head
- 1/2 c chicken stock
- 1/3 c apple cider vinegar
- 3 Tbls whole-grain mustard divided
- 3 Tbls brown sugar divided
- 1 tsp kosher salt divided
- 1/4 c fresh dill divided, plus more for garnish
- 4 6 oz salmon fillets
- 1/2 c sour cream
Instructions
- Preheat oven to 425°F with racks in top and lower third positions. Heat olive oil and butter in a Dutch oven over medium, until butter is melted. Add cabbage; cook, stirring often, until softened, about 10 minutes. Add stock, vinegar, 1 tablespoon mustard, 2 tablespoons sugar, and 1/2 teaspoon salt.
- Cover Dutch oven and bake on lower rack, stirring halfway through, until cabbage is crisp-tender and caramelized, about 30 minutes. Remove from oven and stir in dill.
- Meanwhile, place salmon on a foil or parchment-lined baking sheet. Combine remaining 2 tablespoons mustard and 1 tablespoon sugar in a small bowl. Spoon mixture over salmon. Bake salmon on top rack until slightly opaque in center, 10 to 12 minutes. Remove from oven and sprinkle with remaining 1/2 teaspoon salt.
- Spread 2 tablespoons sour cream on each plate. Place cabbage and salmon on top. Garnish with dill.
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December 12, 2023 @ 8:47 am
I will try it with the bacon and dill!