Wild Salmon with Sweet and Sour Braised Cabbage
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entrée
Cuisine: American, Eastern European
Yield: 4 servings
Ingredients
  • For Cabbage
  • 8 ounces (1 cup) low-sodium chicken broth
  • 75 ml (¼ cup plus 1 tablespoon) cider vinegar
  • 60 ml (¼ cup) balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon coconut sugar or brown sugar
  • 4 ounces smoked pancetta or bacon*, cut into ¼-inch strips
  • 1 medium yellow onion (about 8 ounces), thinly sliced
  • Kosher salt
  • 2 large garlic cloves, minced (about 1 tablespoon)
  • ½ teaspoon ground allspice
  • ½ teaspoon caraway seed
  • ¼ teaspoon dill seed
  • 2 lbs red cabbage, cored and thinly sliced (yield 10 cups)
  • 1 tablespoon chopped fresh dill
  • For Salmon
  • Four 4-6 ounce wild salmon fillets
  • 10-12
 whole dill sprigs
  • 2 teaspoons olive oil
  • Kosher salt
  • Black pepper
  • 2 teaspoons chopped fresh dill, plus more for garnish if desired
  • Optional: balsamic reduction for garnish
Procedure
  1. Make the cabbage: In a bowl or liquid measuring cup, whisk together chicken broth, cider vinegar, balsamic vinegar, mustard and sugar; set aside.
  2. Heat a dutch oven over medium, and add pancetta or bacon. Cook, stirring occasionally, until fat is rendered and pancetta is crisp, 8-10 minutes. Remove the pancetta from the pan with a slotted spoon and set aside to drain on a paper towel.Add sliced onion to the pan with a pinch of salt and toss to coat with the rendered fat. Cook, stirring occasionally, until softened and translucent, 5-6 minutes. Add garlic, allspice, caraway, and dill seed and cook for 1-2 minutes until fragrant. Add sliced cabbage, toss to combine, and sauté until slightly wilted, 1-2 minutes. Add liquid, a generous pinch of salt and several grinds of black pepper.Bring to a simmer, cover the pan, and reduce heat to low. Cook, stirring occasionally, for one hour, until cabbage is tender. Season to taste with additional salt and pepper if desired, add chopped fresh dill, and toss to combine.
  3. Prepare the salmon: While cabbage is braising, preheat oven to 250F. Arrange whole dill sprigs into a bed on a sheet pan (you can also use a baking dish). Rub salmon fillets with olive oil and season with salt and pepper. Lay fillets skin side down on the bed of dill and sprinkle with chopped dill. Allow to sit at room temperature for 20 minutes.
  4. Cook the salmon: Once cabbage has been cooking for 30 minutes, put salmon in preheated oven. Cook for 20-30 minutes, just until barely firm when top is pressed.
  5. Serve: Divide cabbage among four plates, and top each with a sprinkle of crispy pancetta. Carefully separate salmon fillets from their skin (discard skin), and rest fillets atop cabbage. Garnish with chopped dill, and if desired, a drizzle of balsamic reduction. I personally think this is a complete and satisfying meal, but if you’d like to add a starch I recommend simple roasted potatoes.
Notes
*To make this dish without pancetta or bacon, substitute 3-4 teaspoons olive oil for the bacon fat to cook the onions, and add ¼ teaspoon smoked paprika along with the garlic and spices. Proceed with the remainder of the recipe as written (though you obviously won’t add the bacon to the cabbage at the end).
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/wild-salmon-sweet-sour-braised-cabbage/