Cooking at Home: Salmon with apple salad
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SERVES:
2
INGREDIENTS:
* 2 6-7 ounce boneless, skinless salmon fillets
* Salt and pepper for seasoning fish
* Olive oil for sautéing fish
* 6 baby potatoes (or fingerling potatoes) boiled until just cooked through
* 4-6 slices bacon, cooked until crisp
* 2-3 cups thinly sliced Savoy cabbage (or red or white cabbage)
* 1-2 tsp fresh chopped thyme (optional)
* 1 small apple, cored and thinly sliced
* Approx. 2 Tbs apple cider vinegar
* 1-2 tsp Dijon mustard
PROCEDURE:
Plan ahead and boil 2-3 baby potatoes or even 2-3 fingerling potatoes per serving, until they're just cooked through, and also crisp up 2-3 slices of bacon per serving and then take that out of the pan.
Reserve some or all of the rendered bacon fat because you'll be using that and the same bacon pan to make the salad.
Slice the cooked potatoes into bite sized coins and add those to the hot pan and bacon fat and, while those are crisping up on the outside, you'll have plenty of time to thinly slice a couple of cups of the cabbage and finely chop a tsp or so of the fresh thyme.
Once the potatoes have browned up a bit on both sides, add the sliced cabbage to the pan and the minced thyme if you're using it, and start cooking the cabbage down.
Turn the heat down on that and stir it around as the cabbage is softening up and take a minute to thinly slice a small apple and then add that to the pan with the cabbage.
Add a little splash of apple cider and a little dollop of Dijon mustard, crumble the cooked bacon into that and stir it around and turn the heat off.
Take that mixture out of the pan and put it in a bowl .to help keep it warm, then add a splash of olive oil to the pan and then cook the salt and pepper seasoned salmon fillets in that.
Stay with them and carefully flip them over when the first side is a nice golden brown, turn the heat down a bit, and finish cooking them through on the second side.
HINTS:
If the pan seems too dry while the cabbage is cooking, add a small splash of water to help it cook down.