Slow-Roasted Salmon With Cabbage, Bacon and Dill |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Adapted from a recipe by Blake Royer at Serious Eats, which he got from Michael Schlow's cookbook _It's About Time: Great Recipes for Everyday Life_. Ingredients:
1 head savoy cabbage, halved, cored, and roughly chopped |
6 slices bacon |
1 onion, diced |
1 cup water |
4 salmon fillets, 4-6 ounces each, skin removed |
1 teaspoon chopped fresh dill, plus more for garnish |
4 tablespoons olive oil |
2 tablespoons butter |
1 lemon, juice of |
salt, to taste |
black pepper, to taste |
Directions:
1. Preheat oven to 250°F In medium saucepan, place bacon and heat over medium. Cook, stirring occasionally, until fat is rendered from bacon and bacon is beginning to crisp. Add onion and cook for an additional minute, then add cabbage and water. Bring to a boil, then simmer until cabbage is tender, 20-25 minutes, adding more liquid if necessary. Once very tender, season with salt, pepper, and half the dill.
2. In the meantime, season salmon fillets with salt and pepper and place salmon on non-stick sheet pan. Drizzle olive oil over fillets, top with half the dill, and finish with small knob of butter. Cook 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish. Remove from oven and drizzle with lemon juice.
3. Divide cabbage and salmon among plates and garnish with more fill, if desired. Serve immediately.
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