Pan-fried salmon with braised savoy cabbage

16

TOTAL TIME

35 min

Serves

4

Pan-fried salmon with braised savoy cabbage

Photo, Sian Richards.


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.

Mastering the basics: Salmon

Nutrition (per serving)

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