SALMON WITH GINGERY CABBAGE
Saw this recipe in the Good Housekeeping magazine January 2009 issue. I made it for dinner and DH and I really enjoyed it. And it is quite easy! I used a sweet onion, a sweet curry (Penzey's) and a coarse ground mustard.
Provided by Ducky
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Heat olive oil, on medium, for 1 minute in a 12-inch nonstick skillet.
- Add onion and cover and cook 8-10 minutes or until onion is tender and golden brown, stirring occasionally.
- Grease 13 x 9 baking dish.
- Remove any bones from salmon.
- Place salmon, rounded side up, in baking dish.
- In small bowl, stir together curry powder, Dijon mustard and water.
- Brush mustard mixture over salmon.
- Bake salmon, without turning, for 15 minutes or until opaque throughout.
- While roasting salmon, add ginger and cumin to onion and cook 1 minute, stirring.
- Add cabbage and salt, mixing well.
- Cover and cook 11-13 minutes or until cabbage is tender and begins to brown, stirring occasionally.
- Spoon cabbage mixture onto plates, topping with salmon.
Nutrition Facts : Calories 267.2, Fat 9.7, SaturatedFat 1.4, Cholesterol 87.5, Sodium 363.9, Carbohydrate 9.1, Fiber 3.2, Sugar 5, Protein 35.8
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