Slow-Roasted Salmon With Cabbage, Bacon and Dill

Name: Slow-Roasted Salmon With Cabbage, Bacon and Dill
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

Submitted by DrGaellon

"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_. http://bit.ly/guTzhh"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 4

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

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.
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.
Divide cabbage and salmon among plates and garnish with more fill, if desired. Serve immediately.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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