- 6 slices bacon cut into 6 - 8 pieces each
- 1 onion diced small
- 1/2 large carrot diced small
- 1 small head Savoy or Napa cabbage core removed and cut into medium-size pieces
- 4 ounces (1/2 cup) water
- Four 6-ounce salmon fillets
- 1 teaspoon chopped fresh thyme
- 3 ounces (6 tablespoons) extra virgin olive oil
- Juice of 1 lemon
- 4 small knobs butter (a "knob" is about one teaspoon)
- 2 tablespoons crème fraîche
- Salt and freshly ground pepper
- Carrot reduction
- Preheat the oven to 250ºF.
- Place the bacon in a medium saucepan over medium heat. Render the bacon but do not discard the fat.
- Add the onion and sauté for 1 minute.
- Add the cabbage and water. Do not season at this point. Cook the cabbage until it is tender, 12 minutes. Meanwhile, place the salmon fillets on a non-stick sheet pan. Drizzle some of the olive oil over the fish. Season with salt, pepper, and half the dill. Top each fillet with a knob of butter and place in the oven for 12 to 15 minutes, depending on how much you like your salmon cooked (12 minutes for medium rare). When the cabbage is soft and tender, season with salt and pepper. Add the crème fraîche and cook over high heat until the cabbage is rich and creamy.
- Add the carrots to the cabbage and keep warm while salmon continues to cook.
- Remove the salmon from the oven, and drizzle with the lemon juice.
- Divide the cabbage between 4 dinner plates, top with the salmon fillets, and drizzle a bit more olive oil over the fish — 1 tablespoon of oil on each fillet and 1/2 tablespoon over the top when it is plated. Season with freshly ground pepper, sprinkled on and around the fish. Spoon some of the carrot reduction around the cabbage and salmon presentation.
This segment appears in show #2907.
Recipe courtesy of Michael Schlow
© 2004 Michael Schlow