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Pan-fried salmon with braised savoy cabbage

79

  • Total Time35 mins
  • Makes4 servings
Pan-fried salmon with braised savoy cabbage

Photo, Sian Richards.

Chatelaine Triple Tested

Ingredients

  • 2 tbsp olive oil, divided

  • 1 thinly sliced onion

  • 2 garlic cloves, minced

  • 3/4 tsp salt, divided

  • 5 cups thinly sliced savoy cabbage

  • fresh pepper, to season

  • 1 cup no-salt vegetable broth

  • 4 salmon fillets, about 180 g each

  • 1 thinly sliced green onion

Instructions

  • HEAT an extra-large non-stick frying pan over medium-high. Add 1 tbsp olive oil, then onion. Cook until onion is soft and brown, 5 to 7 min.

  • STIR in garlic, 1/2 tsp salt and cabbage. Season with fresh pepper. Cook, stirring often, until cabbage begins to soften, 3 to 5 min. Pour in vegetable broth. Reduce heat to medium-low. Simmer, stirring occasionally, until most of the liquid has evaporated, 5 to 7 min. Transfer cabbage to a platter.

  • PAT dry salmon fillets. Sprinkle remaining 1/4 tsp salt over both sides. Season with fresh pepper.

  • WIPE pan clean, then return to stovetop over medium-high. Add remaining 1 tbsp olive oil, then salmon, skin-side down. Cook for 2 min. Reduce heat to medium and continue cooking until bottom is golden, about 4 min. Flip fillets and cook for 1 min more or until a knife tip inserted in centre of fish and held for 10 sec comes out warm. Serve, skin-side down, over cabbage. Sprinkle with green onion.


Nutrition (per serving)

Calories 358, Protein 34g, Carbohydrates 10g, Fat 22g, Fibre 3g, Sodium 539mg.
Excellent source of Vitamin B6.

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