Braised Fish And Napa Cabbage With Chilies Recipes

Steps:

• Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

Steps:

• In a large, deep skillet with a lid, cook bacon over medium until crisp, turning occasionally, 5 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; set aside. Pour off all but 2 tablespoons fat from skillet.
• Raise heat to medium-high. Season salmon with salt and pepper. Cook in skillet until browned, 1 to 2 minutes per side (salmon will finish cooking in step 4). Transfer to a plate and reserve.
• Add as much cabbage to skillet as will fit; add vinegar. Cover skillet, and cook over medium-high, tossing occasionally. Add remaining cabbage as there is room, until tender, 10 to 12 minutes; season with salt and pepper.
• Stir in bacon, and place salmon on top. Cover skillet; cook until salmon is opaque throughout, 3 to 5 minutes. Transfer cabbage and bacon onto four plates, placing salmon on top.

Steps:

• In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm. The cabbage will sizzle initially but then will stew as the water emerges from it. Mix in the pepper and salt and serve immediately.