Ok, yes, it would seem that I have a slight salmon addiction…but what’s not to like? It looks pretty, tastes great and is fairly healthy!
Yesterday for Sunday Lunch I made the above recipe in an effort to get my kids (and me, if I am truly honest) to eat more greens. Cabbage is not exactly a favourite veggie in the Tiny House… But, when I saw this recipe, I couldn’t wait to try it out! Simple, quick and it promised not to taste too gross. Works for me!
If kale or savoy cabbages are not in season/available, I think you could probably substitute any kind of cabbage. I am thinking of trying it out with bok choi and red cabbage and giving the dressing a slightly Eastern flavour by using sesame oil instead of olive oil, adding soy sauce and skipping the dill (any alternatives anyone?) Will let you know how it turns out. In the meantime, here are the ingredients and method for the original version. Enjoy!
Ingredients: (serves 4-6)
- 1/2 head savoy cabbage, roughly chopped
- 4-5 cups of roughly chopped kale
- 4-6 salmon filets (approx. 4-6oz each; fresh or frozen, whatever your prefer/can afford)
- 6 tbsp olive oil
- 1/2 tsp grated lemon zest
- 1 tbsp lemon juice
- 1/4 cup chopped dill
- 1 tsp Dijon mustard
- Salt and Black Pepper
- 1-2 tbsp of white wine vinegar (this is not in the original recipe, but I added this to thin out the dressing as it seemed a little thick)
1. Pre-heat your oven to around 200 degrees C. On a baking sheet or roasting tray, spread out the chopped cabbage and kale. Pour over around 2 tablespoons of the olive oil, season well with salt and freshly ground black pepper and mix it all up so it is well coated. Cook for around 6 minutes (although I left mine in a couple of minutes longer).
2. Remove the tray from the oven and add the salmon filets (seasoned with salt and black pepper), nestling them into the cabbage/kale. Return the tray to the oven and continue cooking for another 10 minutes (or until the salmon is done).
3. While the salmon/cabbage/kale is cooking, in a bowl mix the remaining oil, lemon zest, lemon juice, mustard, dill and white wine vinegar together to form a dressing. When the food is done cooking, remove from the oven and drizzle the dressing over it all. Serve to rapturous applause!
I served mine with a dry white wine and crusty baguette, but you could also have potatoes or rice as a side dish. It is up to you. Experiment and have fun!