Best 8 Corned Salmon With Wilted Savoy Cabbage And Braised Fingerling Potatoes Recipes

BUTTERED SAVOY CABBAGE

Steps:

• Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
• Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.

CORNED SALMON WITH WILTED SAVOY CABBAGE AND BRAISED FINGERLING POTATOES

Steps:

• In a medium bowl, mix together salt, coriander seeds, brown sugar, black peppercorns, garlic, and bay leaves. Rub salt mixture all over salmon fillets and place in a shallow baking dish; let stand at room temperature for 45 minutes. Rinse salmon and pat dry.
• Preheat oven to 400 degrees.
• Heat grapeseed oil in a large well-seasoned cast-iron skillet over medium-high heat. Add salmon, flesh side down, and cook until browned, about 3 minutes. Increase heat to high and carefully turn salmon. Transfer skillet to oven and cook for 4 minutes. Remove salmon from pan and let stand 3 minutes before serving with cabbage and potato; drizzle with coulis.

CRISP SALMON WITH BRAISED RED CABBAGE AND MUSTARD SAUCE

Steps:

• Heat oil in a medium saute pan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until soft, about 4 minutes. Add cabbage, 1/2 teaspoon salt, vinegar, and 1/2 cup water to pan; raise heat to medium-high. Cook, stirring, until cabbage begins to wilt and liquid has evaporated, about 8 minutes. Transfer cabbage to a bowl; cover with foil to keep warm.
• Lightly coat a large nonstick skillet with cooking spray; place over medium heat. Season skinless sides of fillets with pepper and remaining 1/4 teaspoon salt. Place fillets, skin-sides down, in hot skillet. Cook, without turning, until skin is very crisp and golden brown, 5 to 6 minutes. Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
• Wipe skillet clean with a paper towel; place over medium-high heat. Add mustard and 1/2 cup water to skillet; when the water begins to bubble, whisk until smooth. Cook mixture until thickened, about 2 minutes.
• Divide cabbage among four plates, and top with fillets. Drizzle mustard sauce over fillets. Season with pepper, and serve immediately.

EASY SKILLET-POACHED SALMON

Steps:

• Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
• Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.

CORNED SALMON AND SAVOY CABBAGE

Steps:

• Trim the root of the leek as well as the outside layer and any greens. Discard the root and outside layer, but reserve the greens for cooking the potatoes. Finely dice the white part and set aside.
• In a 4-quart pot, combine the leeks, butter, and water. Season well with salt and pepper. Cook over medium heat until softened, about 2 minutes. Add the cabbage and cardamom, if using, and season with salt and pepper, to taste.
• Let the leaves wilt. (It is important to watch this carefully.) The water left on the leaves should be enough to help sweat the cabbage, concentrating the sweetness of the cabbage. Cook until the water is nearly evaporated, remove from heat, and set aside.
• Place the potatoes in a 4-quart saucepan and cover with water. Season well with salt and pepper, add the thyme and leek trimmings, and bring to a boil. Once it reaches a boil, reduce heat to a gentle simmer and cook for 15 minutes, checking often on their doneness (they are tender when pierced with a knife). Drain and set aside.
• Bring 2 quarts water to a boil in a large pot over high heat. Blanch the herbs for 30 seconds, drain, and shock them very well by rinsing in a fine-mesh strainer with cold water for about 1 minute. Grab the blanched herbs in tight bunches and mince them once over with a very sharp chef's knife.
• Place the herbs in a blender or the bowl of a food processor with the ice and 3 tablespoons water.* Season with salt and pepper, to taste. Cover and blend at progressively higher speeds until top gear is attained.
• Once the mass of herbs is spinning and emulsifying with the water, it should run for about 20-30 more seconds; stop intermittently to scrape down the sides to achieve even results in blending. When smooth, carefully remove all of the coulis and place into a clean, small saucepot.
• Gently heat the herb coulis over low heat, and add the butter 1 piece at a time. Whisk to combine, season with salt and pepper, to taste, and keep warm. (The coulis, when heated with butter, will increase in viscosity.)
• In a bowl, combine the kosher salt, sugar, coriander, pepper, bay leaves, and garlic and coat each salmon fillet evenly. Place in the refrigerator and let cure for 45 minutes. Then, gently wipe off the curing ingredients, quickly rinse, and pat dry.
• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the grapeseed oil in a 12-inch nonstick sauté pan over medium heat. When the oil is hot but not smoking, add the salmon flesh side down and sear until just browned, about 3 minutes.
• Increase heat to high, then carefully turn and place the salmon skin side down in the pan, making sure that the skin does not stick to the pan. Place in the oven for 4 minutes. Remove from the pan, and let rest 3 minutes. Remove the skin from each fillet and slice in ½ on a bias.
• Divide the potatoes among 4 warmed plates, drape the cabbage into a neat pile adjacent to the potatoes, place 1 salmon fillet on each plate, and drizzle the green herb coulis around the edge of the plates.

CHIVE-CORIANDER SALMON AND CABBAGE

Steps:

• Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot. Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm.
• Rinse the salmon under cold water; pat dry. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes. Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes. Remove from the skillet.
• Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet. Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes. Season with salt and pepper. Serve the salmon with the cabbage and potatoes.

WILTED SAVOY CABBAGE

Steps:

• Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE

Steps:

• Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar. Reserve one tablespoon of this mixture.
• Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
• About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan. Add onion and 2 tablespoons of stock. Cook over medium heat until onion is tender; then, stir in cardamom. Add cabbage and remaining stock, and season to taste with salt and pepper. Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes. Remove from heat and set aside in warm place. Add more butter if desired.
• Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
• Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
• Heat oil in heavy ovenproof skillet large enough to hold fish. Use two skillets if necessary. Place fish in pan or pans, skin side up, and sear for one minute. Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes. The salmon should be barely done in the center.
• Gently reheat cabbage.
• Remove salmon from pan and remove the skin with sharp knife.
• Spoon mound of cabbage on each of 4 warm dinner plates. Place a salmon fillet on top of cabbage. Spoon a ribbon of sauce on each plate and serve with mashed potatoes.