Best Salmon With Braised Napa Cabbage Recipes

STEAMED SALMON WRAPPED IN NAPA CABBAGE, PEPPER, GINGER AND SCALLION SAUCE

Steps:

• Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
• In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.

SALMON WITH DILL CARROTS AND CABBAGE

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and cabbage and cook until tender, 6 to 7 minutes. Drain and return to the pot. Add the butter and stir until melted; season with salt and pepper. Cover to keep warm and set aside. Meanwhile, mix the sour cream, mustard and vinegar in a small bowl; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and a few grinds of pepper; add to the skillet, skin-side down, and cook until the skin is golden brown and crisp, about 4 minutes. Flip and cook until just cooked through, 1 to 2 more minutes.
• Stir the dill into the vegetable mixture. Serve with the salmon, mustard sour cream and lemon wedges.

PAN-SEARED SALMON OVER RED CABBAGE AND ONIONS WITH MERLOT GASTRIQUE

Steps:

• Make sauce:
• Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
• Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.
• Cook salmon:
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon, skinned side up, 3 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
• Serve salmon on top of red cabbage and onions with sauce spooned over.

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.