ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE

Roasted Atlantic Salmon With Savoy Cabbage image

Provided by Florence Fabricant

Time 4h30m

Yield 4 servings

Number Of Ingredients 19

Previous Next

Ingredients

1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 1/2 teaspoons whole black peppercorns
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons fresh dill, coarsely chopped
Grated zest of one orange
Grated zest of one lemon
1 tablespoon kosher salt
1 teaspoon sugar
4 7-ounce salmon fillets, as thick as possible, preferably with skin
1 tablespoon unsalted butter, or to taste
1/3 cup thinly sliced onion
3/4 cup chicken or vegetable stock
1/2 teaspoon ground cardamom
1 small head savoy cabbage, quartered, cored and thinly sliced
Salt and freshly ground white pepper
1/2 cup plain yogurt
2 tablespoons Dijon mustard
1 tablespoon canola oil

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

*** Explore more Roasted Atlantic Salmon With Savoy Cabbage Recipes »

Comment
Leave a comment

Abul hassan

[email protected]

Overall, I thought this dish was just okay. The salmon was a bit bland and the cabbage was a bit too bitter for my taste.

Ohi Nur

[email protected]

I wasn't a big fan of the Savoy cabbage, but the salmon was cooked perfectly.

Sagor, Poru

[email protected]

This is my new favorite way to cook salmon. It's so simple, but the results are amazing.

Nouman Mahmood

[email protected]

I've made this dish several times and it's always a crowd-pleaser. The salmon is always cooked perfectly and the cabbage is so flavorful.

Calton Chigawa

[email protected]

I thought this dish was easy to make and very flavorful. I would recommend it to anyone who loves salmon.

Rakshya Xettri

[email protected]

The salmon was a bit dry, but the cabbage was amazing!

Sefatullah Mumand

[email protected]

This roasted Atlantic salmon was a hit with my family! The fish was cooked perfectly and the Savoy cabbage was delicious. I will definitely be making this dish again.

Name

Message