PAN-ROASTED SALMON WITH GRAPEFRUIT-CABBAGE SLAW
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green avocado. But there's also something beachy and Californian about the creamy cabbage slaw that's inspired by my favorite Baja-style taco stands. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.
Provided by Sara Dickerman
Categories HarperCollins Dinner Fish Salmon Grapefruit Salad Quick and Healthy Healthy Winter Avocado Cabbage Wheat/Gluten-Free
Yield 4 servings and 1 lunch the next day
Number Of Ingredients 9
Steps:
- Combine the grapefruit juice and shallot in a small bowl; set aside.
- Score the skin side of the salmon and season all over with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
- In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.
ROAST SAVOY CABBAGE WITH LEMON
Serve this lemon-roasted Savoy cabbage alongside your favourite main - it goes well with meat, fish and veggie dishes
Provided by Anna Glover
Categories Side dish
Time 50m
Number Of Ingredients 3
Steps:
- Heat the oven to 200C/180C fan/gas 6. Whisk the olive oil, the zest and juice of the lemon and some seasoning together. Tip the cabbag onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.
Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
OVEN-ROASTED SALMON
After work, I want a fast meal. Roasted salmon is super tender and has a delicate sweetness. It's also an easy wowza for weekend company. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.
Nutrition Facts : Calories 295 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 380mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SLOW-ROASTED SALMON WITH CABBAGE, BACON & DILL
What could be more Irish than salmon and cabbage and bacon. Recipe from Michael Shlow. Add diced potatoes to the cabbage and you have a complete Irish meal that's a far cry from corned beef and cabbage.
Provided by Chef Kate
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
- Preheat the oven to 250°F.
- Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
- You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
- Add the onion and sauté for 1 minute.
- Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
- If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
- Meanwhile, place the salmon fillets on a nonstick sheet pan.
- Drizzle 1 tablespoon of the olive oil over each fillet.
- Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
- Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
- When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
- Keep warm while the salmon finishes cooking.
- Remove the salmon from the oven and drizzle with the lemon juice.
- To serve:.
- Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
- Season with freshly ground pepper, sprinkled on and around the fish.
- Garnish with additional fresh dill, if desired, and serve.
Nutrition Facts : Calories 518.4, Fat 38.4, SaturatedFat 10.3, Cholesterol 120.7, Sodium 425.4, Carbohydrate 4, Fiber 0.4, Sugar 1.5, Protein 37.8
SALMON STEAMED WITH SAVOY CABBAGE
Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and rice-wine vinegar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice the cabbages. Fill a medium bowl with ice and water; set aside. Blanch the cabbage leaves in boiling water until bright green and flexible, about 1 minute; plunge into the ice bath. Drain on paper towels. Blanch the remaining sliced cabbage until just tender, about 1 minute. Drain the cabbage; immerse in the ice bath. When cool, drain in a colander; set aside.
- In a small bowl, combine the chicken stock, honey, vinegar, ginger, garlic, soy sauce, and sesame oil; set aside. Bring a saucepan of water to a boil. Cook the rice noodles until tender, about 3 minutes. Transfer the noodles to a colander; rinse under cold water to stop the cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; set aside.
- Bring a wok or large skillet of water to a simmer. Season each salmon fillet with salt and pepper. Carefully cut out the stiff stems of the reserved cabbage leaves. Place 2 leaves on a work surface, slightly overlapping. Place a fillet on each leaf. Top with about 1/2 cup sliced cabbage, and roll leaves "burrito" style. Divide the remaining sliced cabbage among the bottom of each level of the bamboo steamer. Place the salmon packages seam side down on the cabbage. Cover the steamer; place in the wok or skillet. Steam until the salmon is just cooked through, 15 to 18 minutes. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce.
Nutrition Facts : Calories 364 g, Cholesterol 47 g, Fat 7 g, Fiber 2 g, Protein 22 g, Sodium 476 g
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