Salmon Steamed With Savoy Cabbage Recipes

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SIMPLE STEAMED CABBAGE, SIMPLY GOOD



Simple Steamed Cabbage, Simply Good image

This is another one of those simple recipes that takes minutes to make but are old fashioned good. The cabbage has beautiful color and it is still crisp. Brings out the flavor of the cabbage Use the other half of the cabbage for coldslaw etc.or invite more people over :-)

Provided by Bergy

Categories     Vegetable

Time 14m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 head green cabbage
butter
salt and pepper

Steps:

  • Cut the 1/2 head of cabbage into 4 wedges, core removed.
  • they should be about 1 1/2"-2" on the wide side.
  • Place in a steamer, side by side, one cut side down.
  • Steam for 6 minutes, flip carefully& steam for a further 6-8 minutes.
  • Butter lightly, salt& pepper.
  • Do not over cook.

SALMON STEAMED WITH SAVOY CABBAGE



Salmon Steamed with Savoy Cabbage image

Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and rice-wine vinegar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

2 heads (2 pounds each) savoy cabbage
1/2 cup Homemade Chicken Stock or low-sodium canned, skimmed of fat
1/4 cup honey
1/4 cup rice-wine vinegar
1 teaspoon grated fresh ginger, with juice
2 garlic cloves, very thinly sliced
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
8 ounces rice noodles
6 three-ounce salmon fillets, about 1 1/2-by-3-inches each, skin removed
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 scallions, white and light-green parts only, thinly sliced

Steps:

  • Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice the cabbages. Fill a medium bowl with ice and water; set aside. Blanch the cabbage leaves in boiling water until bright green and flexible, about 1 minute; plunge into the ice bath. Drain on paper towels. Blanch the remaining sliced cabbage until just tender, about 1 minute. Drain the cabbage; immerse in the ice bath. When cool, drain in a colander; set aside.
  • In a small bowl, combine the chicken stock, honey, vinegar, ginger, garlic, soy sauce, and sesame oil; set aside. Bring a saucepan of water to a boil. Cook the rice noodles until tender, about 3 minutes. Transfer the noodles to a colander; rinse under cold water to stop the cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; set aside.
  • Bring a wok or large skillet of water to a simmer. Season each salmon fillet with salt and pepper. Carefully cut out the stiff stems of the reserved cabbage leaves. Place 2 leaves on a work surface, slightly overlapping. Place a fillet on each leaf. Top with about 1/2 cup sliced cabbage, and roll leaves "burrito" style. Divide the remaining sliced cabbage among the bottom of each level of the bamboo steamer. Place the salmon packages seam side down on the cabbage. Cover the steamer; place in the wok or skillet. Steam until the salmon is just cooked through, 15 to 18 minutes. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce.

Nutrition Facts : Calories 364 g, Cholesterol 47 g, Fat 7 g, Fiber 2 g, Protein 22 g, Sodium 476 g

ROASTED SALMON WITH KALE AND CABBAGE



Roasted Salmon with Kale and Cabbage image

A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
6 tablespoons olive oil, divided
Coarse salt and pepper
4 skinless salmon fillets (4 to 6 ounces each)
1 teaspoon lemon zest plus 2 tablespoons juice
1/4 cup fresh dill, chopped
1 teaspoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
  • Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.

Nutrition Facts : Calories 554 g, Fat 39 g, Fiber 4 g, Protein 38 g, SaturatedFat 7 g

ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE



Roasted Atlantic Salmon With Savoy Cabbage image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 4h30m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 1/2 teaspoons whole black peppercorns
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons fresh dill, coarsely chopped
Grated zest of one orange
Grated zest of one lemon
1 tablespoon kosher salt
1 teaspoon sugar
4 7-ounce salmon fillets, as thick as possible, preferably with skin
1 tablespoon unsalted butter, or to taste
1/3 cup thinly sliced onion
3/4 cup chicken or vegetable stock
1/2 teaspoon ground cardamom
1 small head savoy cabbage, quartered, cored and thinly sliced
Salt and freshly ground white pepper
1/2 cup plain yogurt
2 tablespoons Dijon mustard
1 tablespoon canola oil

Steps:

  • Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar. Reserve one tablespoon of this mixture.
  • Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
  • About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan. Add onion and 2 tablespoons of stock. Cook over medium heat until onion is tender; then, stir in cardamom. Add cabbage and remaining stock, and season to taste with salt and pepper. Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes. Remove from heat and set aside in warm place. Add more butter if desired.
  • Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
  • Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
  • Heat oil in heavy ovenproof skillet large enough to hold fish. Use two skillets if necessary. Place fish in pan or pans, skin side up, and sear for one minute. Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes. The salmon should be barely done in the center.
  • Gently reheat cabbage.
  • Remove salmon from pan and remove the skin with sharp knife.
  • Spoon mound of cabbage on each of 4 warm dinner plates. Place a salmon fillet on top of cabbage. Spoon a ribbon of sauce on each plate and serve with mashed potatoes.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 36 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams

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