SALMON ON A BED OF CREAMY CABBAGE
Provided by Moira Hodgson
Categories appetizer, main course
Time 45m
Yield 8 first-course or 4 main-course servings
Number Of Ingredients 12
Steps:
- Trim the cabbage, discarding any tough outer leaves and the inner core. Slice by hand into thin slivers. Bring a large pot of salted water to a boil and blanch the cabbage (cook for one minute). Remove and drain well.
- In a large skillet, combine the cabbage with two tablespoons of the butter and cook over low heat for two to three minutes. Season, cover and cook until slightly wilted but still crunchy, about five minutes. Stir in five tablespoons of the cream and continue cooking until warmed through, one to two minutes. Set aside and keep warm.
- Prepare the sauce. In a small saucepan combine the shallot with a tablespoon of butter and a pinch of salt. Cook over low heat until soft and translucent, three to four minutes. Add the wine and vinegar and bring to a boil. Cook until reduced by two-thirds, about two to three minutes. Remove from the heat. Gradually whisk in the remaining tablespoon of cream and five tablespoons of butter. Whisk until all the butter is incorporated and the sauce is smooth and creamy. Taste for seasoning. Transfer to the top of a double boiler set over gently simmering water. Cover loosely and keep warm over low heat.
- Prepare the salmon with a sharp knife. Score the salmon in a crisscross pattern, cutting through the skin and just slightly into the flesh. Generously season both sides of the salmon.
- In a large nonstick skillet, heat the oil over moderately high heat. When hot, put the salmon fillets skin side down in the skillet. Cook without turning until the skin is very crisp, two to three minutes (cooking time will depend on the thickness of the salmon). With a wide spatula, turn the salmon over and cook it barely 30 seconds. Leave the salmon in the pan and remove it from the heat. The salmon will continue the cooking process as you dress the plates.
- Spoon the cabbage into the center of four to eight warmed dinner plates. Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage. Garnish with the herbs and serve immediately.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 512 milligrams, Sugar 4 grams, TransFat 0 grams
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Bano Shah
[email protected]This dish was a bit too complicated for my skill level. I think I'll try a simpler recipe next time.
Ricc Luvv
[email protected]This dish was a bit too expensive for my budget. I think I'll try a more affordable version next time.
Marcial Galloso
[email protected]This dish was a hit at my dinner party. Everyone loved the combination of flavors and textures.
Elazab Family
[email protected]This dish was a bit too heavy for my taste. I think I'll try a lighter version next time.
Wajahat Amir
[email protected]I'm not a fan of cabbage, but I really enjoyed this dish. The sauce was delicious and the salmon was cooked perfectly.
Arif Nawaz
[email protected]This dish was a bit too salty for my taste. I think I'll use less salt next time.
Jabir Abbasi
[email protected]I'm not a big fan of salmon, but I really enjoyed this dish. The creamy cabbage and crispy shallots made it a great meal.
Dunsley Gedeon
[email protected]This dish was a bit too time-consuming for a weeknight meal. I think it would be better suited for a weekend dinner.
tiisetso Madubanya
[email protected]I loved the crispy shallots on top of the dish. They added a nice texture and flavor.
Rama Kc
[email protected]The creamy cabbage was a bit too bland for my taste. I added some garlic and onion to give it more flavor.
Pemba Sherpa
[email protected]This dish reminded me of my childhood. My mom used to make something similar when I was growing up.
Mary Sanchez
[email protected]I had to make a few substitutions, but the dish still turned out great. I used Greek yogurt instead of sour cream and added a bit of Dijon mustard for some extra flavor.
Stacy Pettis
[email protected]The salmon was a bit overcooked, but the creamy cabbage was delicious.
Korlu Bhun
[email protected]This dish was a bit too rich for my taste. The creamy cabbage was a bit too heavy.
Catori Swann
[email protected]I loved how easy this dish was to make. It was a great weeknight meal.
Tesfanesh Tesfa
[email protected]The flavors in this dish were amazing! The salmon was cooked to perfection and the creamy cabbage was the perfect complement.
Colette Fontenot
[email protected]This salmon dish was a hit! The creamy cabbage bed was so flavorful and rich, and the salmon was cooked perfectly. I will definitely be making this again.