Crisp Salmon With Braised Red Cabbage And Mustard Sauce Recipes

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CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD



Crispy-Skin Salmon Provencal with Charred Red Cabbage Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

4 tablespoons Dijon mustard
Four 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
4 teaspoons dried herbes de Provence
1 tablespoon olive oil
2 tablespoons unsalted butter
Juice of 1/2 lemon
Charred Red Cabbage Salad, recipe follows
1/4 cup canned crispy fried onions
1/4 head red cabbage, stem intact, cut into thick slices
1/2 yellow onion, peeled, root end intact, cut into wedges
3 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup your favorite olives, pitted and halved
1 jarred roasted red pepper, julienned
1 orange, supreme (peel cut away and segments cut free from the pith) along with collected juices
1/2 lemon, juiced

Steps:

  • Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
  • Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
  • Preheat the grill or a grill pan for cooking at high heat.
  • Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

CRISP SALMON WITH BRAISED RED CABBAGE AND MUSTARD SAUCE



Crisp Salmon with Braised Red Cabbage and Mustard Sauce image

Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 9

2 teaspoons olive oil
1/3 cup finely chopped onion
1/2 pound red cabbage (about 1/2 small head), thinly sliced (about 4 cups)
3/4 teaspoon coarse salt
3 tablespoons balsamic vinegar
Vegetable-oil cooking spray
4 salmon fillets, with skin (5 ounces each)
Freshly ground black pepper
2 teaspoons Dijon mustard

Steps:

  • Heat oil in a medium saute pan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until soft, about 4 minutes. Add cabbage, 1/2 teaspoon salt, vinegar, and 1/2 cup water to pan; raise heat to medium-high. Cook, stirring, until cabbage begins to wilt and liquid has evaporated, about 8 minutes. Transfer cabbage to a bowl; cover with foil to keep warm.
  • Lightly coat a large nonstick skillet with cooking spray; place over medium heat. Season skinless sides of fillets with pepper and remaining 1/4 teaspoon salt. Place fillets, skin-sides down, in hot skillet. Cook, without turning, until skin is very crisp and golden brown, 5 to 6 minutes. Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
  • Wipe skillet clean with a paper towel; place over medium-high heat. Add mustard and 1/2 cup water to skillet; when the water begins to bubble, whisk until smooth. Cook mixture until thickened, about 2 minutes.
  • Divide cabbage among four plates, and top with fillets. Drizzle mustard sauce over fillets. Season with pepper, and serve immediately.

Nutrition Facts : Calories 243 g, Cholesterol 78 g, Fat 11 g, Fiber 1 g, Protein 29 g, Sodium 457 g

SALMON WITH MUSTARD SAUCE.



Salmon With Mustard Sauce. image

Make and share this Salmon With Mustard Sauce. recipe from Food.com.

Provided by Parsley

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) salmon steaks
1/4 teaspoon pepper
1 cup dry white wine
2 shallots, minced
3 tablespoons minced fresh dill
1/4 cup nonfat plain yogurt (or sour cream)
1/4 cup Dijon mustard
2 tablespoons honey
1/8 cup lemon juice

Steps:

  • Preheat oven to 400.
  • Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
  • Bake for 12 to 15 minutes, basting often with wine.
  • While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
  • After salmon is done, serve with creamy mustard sauce over top.

Nutrition Facts : Calories 462.2, Fat 23.5, SaturatedFat 5.2, Cholesterol 93.8, Sodium 293.6, Carbohydrate 14.5, Fiber 0.6, Sugar 10.7, Protein 36.6

ROASTED SALMON WITH RHUBARB AND RED CABBAGE



Roasted Salmon with Rhubarb and Red Cabbage image

Provided by Lora Zarubin

Categories     Wine     Microwave     Roast     Low Fat     Low Cal     High Fiber     Dinner     Salmon     Healthy     Rhubarb     Cabbage     Simmer     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

4 teaspoons black or yellow mustard seeds
1 1/4 cups fresh orange juice
1 cup sugar
1/3 cup water
2 tablespoons finely grated orange peel
4 teaspoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon minced peeled fresh ginger
3 cups 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb)
8 cups thinly sliced red cabbage (from about 1/2 medium head)
1/2 cup Sherry wine vinegar
1/2 cup dry red wine
6 6- to 7-ounce salmon fillets with skin
2 tablespoons olive oil
3 cups arugula
3/4 cup plain Greek-style yogurt*

Steps:

  • Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes. Transfer to small bowl; reserve.
  • Bring orange juice, sugar, 1/3 cup water, and orange peel to boil in large skillet, stirring until sugar dissolves. Reduce heat to medium; add mustard seeds, coriander seeds, caraway seeds, and ginger. Simmer until syrupy, 10 minutes. Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb is tender but intact, 2 minutes. Using slotted spoon, transfer rhubarb to microwave-safe bowl; reserve.
  • Bring syrup in skillet to simmer. Add cabbage, vinegar, and wine; bring to boil. Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, about 45 minutes. Season to taste with salt and pepper. Remove from heat.
  • Meanwhile, preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm.
  • Divide warm cabbage among 6 plates. Scatter arugula atop and around cabbage. Place 1 salmon fillet atop cabbage. Spoon dollop of yogurt atop salmon, then rhubarb.
  • A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

PAN-SEARED SALMON OVER RED CABBAGE AND ONIONS WITH MERLOT GASTRIQUE



Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique image

Categories     Sauce     Sauté     Vinegar     Salmon     Red Wine     Spring     Healthy     Cabbage     Gourmet

Number Of Ingredients 10

2 tablespoons sugar
4 tablespoons water
2 tablespoons balsamic vinegar
1/4 cup finely chopped shallot (2 oz)
1/2 cup Merlot or other dry red wine
1 cup canned beef broth
1 teaspoon cornstarch
4 (5-oz) skinned center-cut pieces salmon fillet (about 1 1/2 inches thick at thickest part)
1 teaspoon olive oil
Accompaniment: red cabbage and onions

Steps:

  • Make sauce:
  • Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
  • Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.
  • Cook salmon:
  • Pat salmon dry and season with salt and pepper.
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon, skinned side up, 3 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
  • Serve salmon on top of red cabbage and onions with sauce spooned over.

MUSTARD BRAISED CABBAGE



Mustard Braised Cabbage image

Make and share this Mustard Braised Cabbage recipe from Food.com.

Provided by RawSpiceBar

Categories     Salad Dressings

Time 1h

Yield 2 persons, 1 serving(s)

Number Of Ingredients 5

2 tablespoons vegetable oil
1 cabbage, sliced
1 onion, diced
2 tablespoons butter
1/2 teaspoon salt, plus more to taste

Steps:

  • Heat a heavy-bottomed pan over medium heat for 2-3 minutes. Add vegetable oil and make sure it's shimmery, then sprinkle RawSpiceBar's Horseradish & Mustard Seeds across the surface and cover immediately, cook until seeds stop popping, about 1 minute.
  • Remove cover, turn heat to medium-low and add diced cabbage and onion. Add butter and salt, toss to combine, stirring until vegetables begin to wilt, about 4-5 minutes.
  • Turn heat to medium-low and cover the pan. Cook for 10-12 minutes, until the cabbage is tender. Remove from heat.
  • Serve hot or at room temperature and enjoy!

Nutrition Facts : Calories 715.1, Fat 51.2, SaturatedFat 18.5, Cholesterol 61.1, Sodium 1533.4, Carbohydrate 63, Fiber 24.6, Sugar 33.7, Protein 13.1

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