A quick post before we are en route back to Ohio. Vegas has been a blast, but a few days in Vegas is plenty. Between the smoke-filled casinos and my lack of blackjack luck, it’s time. We did get to eat at Bobby Flay’s Mesa Grill last night and wow, the food was fantastic!
I must say, however, I’m anxious to get back in the kitchen and eating lighter (and cheaper!) homemade fare.
This dish, in particular, would fit that bill perfectly. Would this recipe normally catch my eye? No. But it was talked so highly of (I can’t remember by who – please let me know if you’re reading this!), I had to give it a shot. And salmon is usually a sure bet in my house.
Not only do Mr. P and I go ga-ga for salmon, but Lily enjoys the salmon skin that makes her coat nice and shiny 🙂 I love how simple and healthy this dish turned out. Perfect weeknight dinner!
I’ll let the pictures do the rest of the talking…I’ve gotta pack!
Crisp Salmon with Braised Red Cabbage and Mustard Sauce from Martha Stewart Living
2 tsp extra-virgin olive oil
1/3 cup finely chopped onion
1/2 lb red cabbage (~1/2 small head), thinly sliced (about 4 cups)
1/2 tsp coarse salt
3 Tbsp balsamic vinegar
olive-oil cooking spray
4 salmon fillets (5 oz each), with skin
Freshly ground black pepper
2 tsp Dijon mustard
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.
Yield: 4 servings (about 2/3 cup cabbage with 1 filet)
Nutrition Information (per serving): 317 calories; 15 g. fat; 88 mg. cholesterol; 421 mg. sodium; 11 g. carbohydrate; 2.3 g. fiber; 31.3 g. protein
Result: The cabbage had a great vinegar taste (not overdone!) and the salmon with the dijon was the perfect balance. This meal comes together in about 20 minutes and is low in calories and carbohydrate. Mr. Prevention loved the salmon, but decided that he doesn’t care for cabbage. I loved the cabbage, however it didn’t reheat well :(. Definitely a great, light meal with beautiful color. Enjoy!
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Back to regularly scheduled blogging (and cooking!) tomorrow.
See you in Ohio!