Salmon Steamed With Savoy Cabbage Recipes

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.

Steps:

• Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place salmon in a bamboo steamer. Cover and place steamer in skillet. Cook until just cooked through, 8 to 10 minutes. Serve immediately with lemon.

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.

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:

• 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.