Slow-Roasted Salmon with Melted Cabbage
Slow-roasted salmon with melted cabbage, smoked bacon and carrot-juice reduction.
Makes 4 servings
- 6 slices bacon, cut into 6 - 8 pieces each
- 1 onion, diced small
- 1/2 large carrot, diced small
- 1 small head Savoy or Napa cabbage, core removed and cut into medium-size pieces
- 4 ounces (1/2 cup) water
- Four 6-ounce salmon fillets
- 1 teaspoon chopped fresh thyme
- 3 ounces (6 tablespoons) extra virgin olive oil
- Juice of 1 lemon
- 4 small knobs butter (a "knob" is about one teaspoon)
- 2 tablespoons crème fraîche
- Salt and freshly ground pepper
- Carrot reduction (see recipe below)
- Preheat the oven to 250ºF.
- Place the bacon in a medium saucepan over medium heat. Render the bacon but do not discard the fat.
- Add the onion and sauté for 1 minute.
- Add the cabbage and water. Do not season at this point. Cook the cabbage until it is tender, 12 minutes.
- Meanwhile, place the salmon fillets on a non-stick sheet pan. Drizzle some of the olive oil over the fish.
- Season with salt, pepper, and half the dill. Top each fillet with a knob of butter and place in the oven for 12 to 15 minutes, depending on how much you like your salmon cooked (12 minutes for medium rare).
- When the cabbage is soft and tender, season with salt and pepper. Add the crème fraîche and cook over high heat until the cabbage is rich and creamy.
- Add the carrots to the cabbage and keep warm while salmon continues to cook.
- Remove the salmon from the oven, and drizzle with the lemon juice.
- Divide the cabbage between 4 dinner plates, top with the salmon fillets, and drizzle a bit more olive oil over the fish — 1 tablespoon of oil on each fillet and 1/2 tablespoon over the top when it is plated.
- Season with freshly ground pepper, sprinkled on and around the fish. Spoon some of the carrot reduction around the cabbage and salmon presentation.
- 1 cup carrot juice
- 1 pinch curry powder
- 1 ounce (2 tablespoons) rice wine vinegar
- Salt and sugar to taste
- Reduce the carrot juice by half. Whisk vigorously if the juice separates, then add the remaining ingredients.
- Whisk again to incorporate.
This segment appears in show #2907.
Recipe courtesy of Michael Schlow
© 2004 Michael Schlow