Your Life A to Z Recipe: Tuesday, October 21st
By: Chef Chuck Wiley
Pan-Seared Salmon with Cabbage, Apples & Bacon
Yield: 4 Servings
1 Tbsp Olive oil
4 each Salmon Fillets, 4-5 oz. each
To taste Kosher salt and freshly ground black pepper
1 slice Bacon, thickly sliced and diced
1 small Onion, thinly sliced
1 small head Savoy cabbage, quartered, cored and cut in ¼” slices (1-1/2 lb head)
2 tsp Caraway seeds, toasted until fragrant
1/2 cup White wine
1/4 cup Apple cider vinegar
1 Tbsp Honey
2 each Apples, small, cut into chunks
1/4 cup Walnuts
2 Tbsp Parsley leaves
1. Heat a skillet over medium heat; add the olive oil and swirl to distribute evenly. Season the salmon with salt and pepper and place in the pan, skin side up. Cover, lower heat and cook gently a few minutes until golden brown. Turn, sear slightly, cover and remove from the heat. The salmon will finish cooking in the hot pan with the residual heat. Remove salmon from the pan and place on a warm plate; cover loosely with foil to keep warm.
2. Return the sauté pan to the fire, add the bacon and cook until crisp; remove from the pan. Add the onion and cook until lightly caramelized. Increase heat to high, add the cabbage and season with salt and pepper. Add the caraway seeds, wine, vinegar and honey, cover and cook 15 minutes or so, stirring once or twice until the cabbage is tender. Remove lid, add the apples and cook until the liquid is reduced down to a glaze, about 10 additional minutes. Return the bacon to the pan.
3. Meanwhile, bring 2 cups of water to a boil, add the walnuts and boil for a minute. Drain and toast for a few minutes in a 400 degree oven or in a dry sauté pan. Chop roughly.
4. Transfer cabbage to a shallow serving bowl. Place fish on top, sprinkle with walnuts and parsley.