Roasted Atlantic Salmon With Savoy Cabbage Food

ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE

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.

ROASTED SAVOY CABBAGE WITH RAISINS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.
• Tear cabbage into large pieces.
• Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.) Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving.

ROAST SAVOY CABBAGE WITH LEMON

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.

ROASTED SALMON WITH KALE AND CABBAGE

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.

SEARED SALMON WITH SAVOY CABBAGE AND LENTILS

Steps:

• Put the lentils, carrots, garlic, and bay leaf in a medium saucepan; cover with cold water by 4 inches. Bring to a boil. Reduce heat; simmer, stirring occasionally, until the lentils are tender, about 15 minutes. Drain; return the mixture to the pan. Add 1 teaspoon salt; season with pepper. Stir in 1 tablespoon oil; cover to keep warm.
• Cook the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp. Drain on paper towels. Reserve the fat; wipe the skillet clean. Add the bacon to the lentil mixture.
• Melt the butter in a medium saucepan over medium-low heat; add the leek. Cook, stirring, until softened, about 8 minutes. Stir in the cabbage and a pinch of salt. Add 1/4 cup water. Cover; cook over medium heat, stirring occasionally, until the cabbage is just tender, 4 to 5 minutes. Season with salt and pepper. Cover to keep warm.
• Stir together the mustard and 1 tablespoon oil in a shallow dish. Season the fillets with salt and pepper. Place the fillets in the dish to coat the skins with the mustard mixture.
• Add 1 tablespoon reserved bacon fat to the reserved skillet; heat over medium-high heat. In batches, if necessary (allow 1 inch between fillets), cook the fillets, skin sides down, until the skins are browned and very crisp, about 4 minutes. Flip; cook 3 minutes more (for medium-rare).
• Add the remaining 2 tablespoons oil to the lentil mixture; stir in the parsley. Divide the lentils and salmon among serving plates. Squeeze the lemon over the cabbage; divide among plates.

ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE

Steps:

• Preheat oven to 500°F
• Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
• Roast until beginning to wilt and brown, about 15 minutes.
• Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
• Continue roasting until tender, about 5 minutes more.
• Toss with scallions, vinegar, sesame oil and hot sauce until combined.

SALMON STEAMED WITH SAVOY CABBAGE

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.

SLOW-ROASTED SALMON WITH CABBAGE, BACON & DILL

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.