ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE
Provided by Florence Fabricant
Categories dinner, project, main course
Time 4h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar. Reserve one tablespoon of this mixture.
- Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
- About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan. Add onion and 2 tablespoons of stock. Cook over medium heat until onion is tender; then, stir in cardamom. Add cabbage and remaining stock, and season to taste with salt and pepper. Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes. Remove from heat and set aside in warm place. Add more butter if desired.
- Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
- Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
- Heat oil in heavy ovenproof skillet large enough to hold fish. Use two skillets if necessary. Place fish in pan or pans, skin side up, and sear for one minute. Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes. The salmon should be barely done in the center.
- Gently reheat cabbage.
- Remove salmon from pan and remove the skin with sharp knife.
- Spoon mound of cabbage on each of 4 warm dinner plates. Place a salmon fillet on top of cabbage. Spoon a ribbon of sauce on each plate and serve with mashed potatoes.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 36 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams
SALMON WITH DILL CARROTS AND CABBAGE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the carrots and cabbage and cook until tender, 6 to 7 minutes. Drain and return to the pot. Add the butter and stir until melted; season with salt and pepper. Cover to keep warm and set aside. Meanwhile, mix the sour cream, mustard and vinegar in a small bowl; set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and a few grinds of pepper; add to the skillet, skin-side down, and cook until the skin is golden brown and crisp, about 4 minutes. Flip and cook until just cooked through, 1 to 2 more minutes.
- Stir the dill into the vegetable mixture. Serve with the salmon, mustard sour cream and lemon wedges.
Nutrition Facts : Calories 420 calorie, Fat 24 grams, SaturatedFat 9 grams, Cholesterol 130 milligrams, Sodium 390 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 40 grams
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
SAVOY CABBAGE WITH ALMONDS
A super-healthy side dish with lightly toasted almonds to give your cabbage some crunch
Provided by Good Food team
Categories Buffet, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Steam or microwave the cabbage until just cooked. Melt the butter with the oil in a large frying pan or wok, then add the garlic, rosemary and almonds. Cook, stirring the almonds for about 2 mins or until they start to brown. Tip onto a plate. Add the cabbage to the pan, stir in the leftover buttery juices, then return the almond mixture to the pan. Season well and tip into a serving dish.
Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium
"CREAMED" CABBAGE AND CAULIFLOWER
Categories Milk/Cream Dairy Potato Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Winter Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
ROASTED SALMON WITH KALE AND CABBAGE
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
- Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
Nutrition Facts : Calories 554 g, Fat 39 g, Fiber 4 g, Protein 38 g, SaturatedFat 7 g
SIMPLE STEAMED CABBAGE, SIMPLY GOOD
This is another one of those simple recipes that takes minutes to make but are old fashioned good. The cabbage has beautiful color and it is still crisp. Brings out the flavor of the cabbage Use the other half of the cabbage for coldslaw etc.or invite more people over :-)
Provided by Bergy
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the 1/2 head of cabbage into 4 wedges, core removed.
- they should be about 1 1/2"-2" on the wide side.
- Place in a steamer, side by side, one cut side down.
- Steam for 6 minutes, flip carefully& steam for a further 6-8 minutes.
- Butter lightly, salt& pepper.
- Do not over cook.
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
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