Slow-Roasted Salmon With Melted Cabbage |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. Ingredients:
5 slices bacon, chopped |
1/2 cup onion, finely diced |
1 head napa cabbage, cored and medium-slices |
1/2 cup water |
24 ounces salmon, 4-6ounce fillets |
1 teaspoon fresh thyme |
1 teaspoon fresh dill |
4 tablespoons olive oil |
1/4 cup carrot, small dice |
1 lemon |
2 tablespoons sour cream (soy works) |
salt |
pepper |
Directions:
1. Pre-heat oven to 250°F.
2. 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.
3. Add the onion and sauté for a minute. Add the cabbage and water. Cook until tender.
4. 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.
5. When cabbage is soft, add the carrots and season. Carrots will soften and brighten in about 2 minutes.
6. 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!
|
|