Roasted Atlantic Salmon With Savoy Cabbage Recipes

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

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.

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.

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.

Steps:

• Combine the grapefruit juice and shallot in a small bowl; set aside.
• Score the skin side of the salmon and season all over with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
• In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.