Roasted Atlantic Salmon With Savoy Cabbage
Updated Oct. 12, 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
- 1tablespoon fennel seeds
- 1tablespoon coriander seeds
- 1½teaspoons whole black peppercorns
- 2tablespoons fresh tarragon, coarsely chopped
- 2tablespoons fresh dill, coarsely chopped
- Grated zest of one orange
- Grated zest of one lemon
- 1tablespoon kosher salt
- 1teaspoon sugar
- 47-ounce salmon fillets, as thick as possible, preferably with skin
- 1tablespoon unsalted butter, or to taste
- â…“cup thinly sliced onion
- ¾cup chicken or vegetable stock
- ½teaspoon ground cardamom
- 1small head savoy cabbage, quartered, cored and thinly sliced
- Salt and freshly ground white pepper
- ½cup plain yogurt
- 2tablespoons Dijon mustard
- 1tablespoon canola oil
Nutritional analysis per serving (4 servings)
565 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 45 grams protein; 926 milligrams sodium
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.
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