For some reason, we haven’t had cabbage in a long time. Why? Cabbage is a wonderful vegetable! I remedied that today when I made our usual salmon fix.
Because my mother abused me as a child with her overcooked vegetables, I guess I am fanatically concerned about cooking all the color and goodness out, especially green vegetables. I like crisp-tender.
I had a nice big, thick salmon fillet but you can just use 4 individual fillets for this recipe if you like. I recommend the Wagamama method of 2 minutes one side, turn, 2 minutes, turn, 2 minutes.
Salmon Fillet with Cabbage and Bacon
6 pieces of bacon, sliced into batons
1/2 red onion, thinly sliced
1/4 head of cabbage, shredded
1 tbsp water
4 salmon fillets
1 tsp olive oil
1 tsp butter
Cook the bacon in a wok for about 3 minutes, add the onion and cook until soft. Add the cabbage, stir frying for about 3 minutes. Add the water, cover and steam until crisp tender. Set aside and keep warm.
Season the fillets with salt and pepper, then saute in the butter and oil until just done and firm. Splash with tamari soy sauce, if desired, and serve with the cabbage.
Wine suggestion: Chablis premiere cru