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 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
PERFECT CABBAGE WITH DILL
We really love this cabbage served with corned beef or a roasted pork loin. My family just loves this cabbage. The longer the cabbage is cooked, the softer it gets, so make it how you prefer.
Provided by Blue Buddha
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a deep saucepan large enough to fit all the cabbage. Add cabbage, water, dill, salt, and pepper. Cover and simmer, mixing often, until tender, about 20 minutes. Adjust seasonings to taste.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 176.2 mg, Sugar 9.4 g
SLOW-ROASTED SALMON WITH CABBAGE, BACON AND DILL
Adapted from a recipe by Blake Royer at Serious Eats, which he got from Michael Schlow's cookbook _It's About Time: Great Recipes for Everyday Life_. http://bit.ly/guTzhh
Provided by DrGaellon
Categories Greens
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F In medium saucepan, place bacon and heat over medium. Cook, stirring occasionally, until fat is rendered from bacon and bacon is beginning to crisp. Add onion and cook for an additional minute, then add cabbage and water. Bring to a boil, then simmer until cabbage is tender, 20-25 minutes, adding more liquid if necessary. Once very tender, season with salt, pepper, and half the dill.
- In the meantime, season salmon fillets with salt and pepper and place salmon on non-stick sheet pan. Drizzle olive oil over fillets, top with half the dill, and finish with small knob of butter. Cook 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish. Remove from oven and drizzle with lemon juice.
- Divide cabbage and salmon among plates and garnish with more fill, if desired. Serve immediately.
Nutrition Facts : Calories 709.4, Fat 45.6, SaturatedFat 12.4, Cholesterol 203.7, Sodium 539.6, Carbohydrate 4, Fiber 0.4, Sugar 1.5, Protein 67.7
SLOW-ROASTED SALMON WITH MELTED CABBAGE
Harmonious. This is close to a recipe from the Victory Garden. The smokey bacon and sweet carrots balance the oily fish and bitter cabbage perfectly.
Provided by TooAllergic
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 250°F.
- In a large skillet, render the bacon (no higher than medium heat) until bacon crisps and fat remains light in color. Remove bacon, keeping fat in pan.
- Add the onion and sauté for a minute. Add the cabbage and water. Cook until tender.
- While cabbage is cooking, place the slmon on a non-stick cookie sheet. Drizzle with the oil and sprinkle with the herbs. Season with salt and pepper. Bake to desired doneness--I like 12 minutes for about medium and this is about how long the cabbage takes.
- When cabbage is soft, add the carrots and season. Carrots will soften and brighten in about 2 minutes.
- When fish is done, squeeze the lemon over it. When Cabbage is ready, stir in the sour cream. No sauce needed, but I sometimes use a spicy carrot reduction to fancy it up!
Nutrition Facts : Calories 476, Fat 33.5, SaturatedFat 7.9, Cholesterol 110.3, Sodium 360.2, Carbohydrate 6.1, Fiber 1.8, Sugar 1.2, Protein 38
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- Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2½-inch squares.
- 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.
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