Roasted Atlantic Salmon With Savoy Cabbage
Updated October 11, 2023
- Total Time
- 4 hours 30 minutes
- Prep Time
- 4 hours (chilling)
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 ½ teaspoons whole black peppercorns
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons fresh dill, coarsely chopped
Grated zest of one orange
Grated zest of one lemon
1 tablespoon kosher salt
1 teaspoon sugar
4 7-ounce salmon fillets, as thick as possible, preferably with skin
1 tablespoon unsalted butter, or to taste
⅓ cup thinly sliced onion
¾ cup chicken or vegetable stock
½ teaspoon ground cardamom
1 small head savoy cabbage, quartered, cored and thinly sliced
Salt and freshly ground white pepper
½ cup plain yogurt
2 tablespoons Dijon mustard
1 tablespoon canola oil
Nutritional analysis per serving (4 servings)
19 grams carbs; 122 milligrams cholesterol; 577 calories; 12 grams monosaturated fat; 9 grams polyunsaturated fat; 9 grams saturated fat; 36 grams fat; 6 grams fiber; 935 milligrams sodium; 46 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
- Step 5
Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
- Step 6
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.
- Step 7
Gently reheat cabbage.
- Step 8
Remove salmon from pan and remove the skin with sharp knife.
- Step 9
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.
Private Notes
Comments
Quite good, but yes, too much salt. Also I would add more cabbage.
Next time to cut down the salt. Make half the amount of sauce and decrease the mustard. I use the full amount of the rub for two fillets.
To shorten the process I moved steps around. 1st, let the spice rub sit in a non-reactive baking dish, covering with a plate (avoids plastic). Set the oven to 475 degrees as soon as you start chopping vegetables, then chop the vegetables. Sear the fish in a dutch oven & return to the rinsed non-reactive dish. Bake the fish while cooking the onions & cabbage. When the fish come out of the oven place it on top of the cabbage and cover. Finally, put it all together and eat.