Best Salmon On A Bed Of Creamy Cabbage Recipes

SALMON WITH A CREAMY SAUCE ON A BED OF GREENS

Steps:

• To make sauce:.
• Combine creme fraiche, mayonnaise, salt and pepper, dill, capers, lemon juice, horseradish and red pepper flakes, if using. Set aside.
• To cook greens:.
• In a large skillet, melt the butter over medium high heat.Stir in the napa cabbage, green onions, and garlic. Saute 5 minutes, then turn down heat to medium, add water or broth and cover. Cook about 5 more minutes, till desirerd tenderness. Keep warm and set aside.
• To cook salmon:.
• Heat oil in large skillet over medium high heat(I use same pan greens were cooked in or cook in separate skillet while greens are cooking). When hot, add salmon, skin side up(if it has skin on it). Sear until well browned, about 4-6 minutes. Turn the salmon over and sear other side until just cooked through, about 3-5 more minutes.
• To serve:.
• Divide the cooked napa cabbage evenly on 4 serving plates. Spread out a little to make a "bed". Place salmon on top of greens. Spoon sauce over top of salmon. Garnish with a little parsley or fresh dill, if desired. Enjoy!

SCOTTISH SALMON ON CABBAGE WITH MUSHROOM VINAIGRETTE

Steps:

• ----Forthe mushroom vinaigrette----.
• Warm half the olive oil with the white wine and vinegar, season and remove from heat.
• Place the mushrooms in the mixture, and allow to cool.
• ----Forthe salmon----.
• Brush the fillets with olive oil, season and place skin side up under a hot grill/broiler for about 3 minutes.
• ----Tofinish the dish----.
• Fry the onion and pepper until soft, and then season and increase the heat.
• Add the cabbage until cooked- but still crispy.
• Place the cabbage mixture in the centre of the serving dish.
• Top with the salmon, surround with diced tomato and mushroom vinaigrette.
• Garnish with dill.

SALMON ON A BED OF CREAMY CABBAGE

Steps:

• Trim the cabbage, discarding any tough outer leaves and the inner core. Slice by hand into thin slivers. Bring a large pot of salted water to a boil and blanch the cabbage (cook for one minute). Remove and drain well.
• In a large skillet, combine the cabbage with two tablespoons of the butter and cook over low heat for two to three minutes. Season, cover and cook until slightly wilted but still crunchy, about five minutes. Stir in five tablespoons of the cream and continue cooking until warmed through, one to two minutes. Set aside and keep warm.
• Prepare the sauce. In a small saucepan combine the shallot with a tablespoon of butter and a pinch of salt. Cook over low heat until soft and translucent, three to four minutes. Add the wine and vinegar and bring to a boil. Cook until reduced by two-thirds, about two to three minutes. Remove from the heat. Gradually whisk in the remaining tablespoon of cream and five tablespoons of butter. Whisk until all the butter is incorporated and the sauce is smooth and creamy. Taste for seasoning. Transfer to the top of a double boiler set over gently simmering water. Cover loosely and keep warm over low heat.
• Prepare the salmon with a sharp knife. Score the salmon in a crisscross pattern, cutting through the skin and just slightly into the flesh. Generously season both sides of the salmon.
• In a large nonstick skillet, heat the oil over moderately high heat. When hot, put the salmon fillets skin side down in the skillet. Cook without turning until the skin is very crisp, two to three minutes (cooking time will depend on the thickness of the salmon). With a wide spatula, turn the salmon over and cook it barely 30 seconds. Leave the salmon in the pan and remove it from the heat. The salmon will continue the cooking process as you dress the plates.
• Spoon the cabbage into the center of four to eight warmed dinner plates. Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage. Garnish with the herbs and serve immediately.