- Prep time
- 10 minutes PTM
- Cook time
- 15–20 minutes PT20M
- 2 servings
Mild, tender and buttery, salmon is known for its delicate yet firm texture. Serve it with cabbage and marble potatoes for a hearty and healthy meal.
- 1 small head Savoy cabbage
- ½ pound red marble potatoes
- 4 tablespoons butter, divided
- 1 bunch chives, chopped and divided
- 2 tablespoons vegetable oil
- 2 salmon fillets (6 ounces each)
- Salt and pepper, to taste
Split cabbage in half, remove core and cut into 1-inch strips. Blanch cabbage in boiling salted water for 10 seconds, and then shock in ice water. Squeeze out any excess moisture and set aside.
Blanch potatoes in salted water until a knife passes through easily. Remove from the water and allow to dry.
Melt 2 tablespoons of butter in a sauté pan. Add the potatoes and cook on medium-low heat, rolling to brown evenly, 7–8 minutes. Remove the potatoes and toss with half the chives and reserve. Add the drained cabbage to the pan. Turn heat to high and caramelize the cabbage. Melt in the remaining butter, toss with the remaining chives and reserve.
Heat the vegetable oil on medium-high heat in a heavy-bottomed sauté pan. Season the salmon with salt and pepper, and sear for 3–4 minutes on each side until just cooked through. Serve with the potatoes and cabbage.