Salmon With Gingery Cabbage |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Saw this recipe in the Good Housekeeping magazine January 2009 issue. I made it for dinner and DH and I really enjoyed it. And it is quite easy! I used a sweet onion, a sweet curry (Penzey's) and a coarse ground mustard. Ingredients:
1 tablespoon olive oil |
1 small onion, thinly sliced |
4 (6 ounce) salmon fillets, skin removed |
1/2 teaspoon curry powder |
2 tablespoons dijon mustard, with seeds |
2 teaspoons water |
2 teaspoons grated peeled fresh ginger |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 (16 ounce) bag shredded cabbage, for coleslaw |
Directions:
1. Preheat oven to 400°F.
2. Heat olive oil, on medium, for 1 minute in a 12-inch nonstick skillet.
3. Add onion and cover and cook 8-10 minutes or until onion is tender and golden brown, stirring occasionally.
4. Grease 13 x 9 baking dish.
5. Remove any bones from salmon.
6. Place salmon, rounded side up, in baking dish.
7. In small bowl, stir together curry powder, Dijon mustard and water.
8. Brush mustard mixture over salmon.
9. Bake salmon, without turning, for 15 minutes or until opaque throughout.
10. While roasting salmon, add ginger and cumin to onion and cook 1 minute, stirring.
11. Add cabbage and salt, mixing well.
12. Cover and cook 11-13 minutes or until cabbage is tender and begins to brown, stirring occasionally.
13. Spoon cabbage mixture onto plates, topping with salmon.
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