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Slow-Roasted Salmon
with Cabbage, Bacon and Dill
Makes 4 Servings
*1 head savoy cabbage (3/4 head regular green cabbage can be substituted)
*6 slices bacon, cut into 6 to 8 pieces each
*1 onion, cut into small dice
*8 ounces (1 cup) water, plus additional if needed
*4 6-ounce salmon fillets, skin removed
*2 ounces (4 tablespoons) extra-virgin olive oil, plus additional for drizzling over roasted fish
*Salt and pepper
*1 teaspoon chopped fresh dill, plus additional for garnish
*4 small knobs of butter (a "knob" is about 1 teaspoon)
*Juice of 1 lemon
1Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2 1/2-inch squares.
2Preheat oven to 250F degrees.
3Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy. You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
4Add the onion and saute for 1 minute.
5Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes. If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
6Meanwhile, place the salmon fillets on a nonstick sheet pan. Drizzle 1 tablespoon of the olive oil over each fillet. Season with salt, pepper and half the dill. Top each fillet with a knob of butter and place in the oven. Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
7When the cabbage is meltingly soft and tender, season with salt, pepper and the rest of the dill. Keep warm while the salmon finishes cooking.
8Remove the salmon from the oven and drizzle with the lemon juice.
9To serve, divide the cabbage between four dinner plates, top with the salmon fillets and drizzle a little more olive oil over the fish. Season with freshly ground pepper, sprinkled on and around the fish. Garnish with additional fresh dill, if desired, and serve.
  • Try cooking salmon like this and you might never cook it any other way again. The low-temperature oven really does improve the texture of the fish. The combination of salmon, cabbage and bacon is perfect for cooler weather, making this an ideal meal for fall, but it's great anytime. For a hearty variation, add some diced, blanched potatoes to the cabbage as it finishes braising.
  • Source
    Chef/Owner Michael Schlow, Radius, Via Matta and Great Bay Restaurants, Boston, MA