Prep 20 mins
Cook 20 mins
I had fun creating this for the RSC contest-2009! I must say I loved it and I hope you do too! I had a great list of ingredients to pick from.
- 4 salmon fillets
- salt and pepper
- 3 teaspoons olive oil
- parsley (to garnish)
- 1 cup creme fraiche
- 1⁄4 cup mayonnaise
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons fresh dill (or 1/2 tsp. dried)
- 1 tablespoon capers, drained
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 1 pinch red pepper flakes (optional)
- 2 tablespoons butter
- 4 cups napa cabbage, sliced thinly
- salt and pepper
- 4 tablespoons green onions, sliced
- 2 -3 garlic cloves, minced (or add more if you love garlic)
- 1 -3 tablespoon water, if needed (or broth)
- To make sauce:.
- Combine creme fraiche, mayonnaise, salt and pepper, dill, capers, lemon juice, horseradish and red pepper flakes, if using. Set aside.
- To cook greens:.
- In a large skillet, melt the butter over medium high heat.Stir in the napa cabbage, green onions, and garlic. Saute 5 minutes, then turn down heat to medium, add water or broth and cover. Cook about 5 more minutes, till desirerd tenderness. Keep warm and set aside.
- To cook salmon:.
- Heat oil in large skillet over medium high heat(I use same pan greens were cooked in or cook in separate skillet while greens are cooking). When hot, add salmon, skin side up(if it has skin on it). Sear until well browned, about 4-6 minutes. Turn the salmon over and sear other side until just cooked through, about 3-5 more minutes.
- To serve:.
- Divide the cooked napa cabbage evenly on 4 serving plates. Spread out a little to make a "bed". Place salmon on top of greens. Spoon sauce over top of salmon. Garnish with a little parsley or fresh dill, if desired. Enjoy!
This was so good! I just love how everything went together, and I really loved the sauce. It just made the salmon come alive. Everything went so well together that I plan on making this again.
Part I- This is one of two RSC #14 recipes I had decided to review, out of a total of 54 recipes. Plus your recipe had many of my favorite ingredients as well, so I was looking forward to making it. Since you had used six of the Listed Ingredients I decided to substitute one ingredient, creme fraiche with sour cream (both are similar). However, the sour cream is a little thicker but when adding the lemon juice it became just the right consistency. Adding fresh dill, capers, Hellmanns mayonnaise and horseradish made this sauce a perfect topping for the salmon (next time I will add more horseradish to taste). Further, the Nappa cabbage was also good and I cooked it so it was a little crunchy. Overall, the salmon and creamy sauce made for a wonderful combination and I enjoyed your FIVE STAR recipe very much! . Part II- I had one left over salmon fillet (already cooked) and Napa cabbage, so heated it up a little for my lunch the next day. So I decided to make the Creamy Sauce again, but this time using creme fraiche (and not a sour cream substitute). It turned out that both creamy sauces were almost identical in thickness and taste, so this recipe still gets a FIVE STAR rating from me.
This sauce was amazing. The salmon is simple. I used some Penzy's lemon pepper seasoning. We weren't certain about the Napa cabbage, however. I think the next time, I'm going to use red cabbage or a green with more flavor, perhaps kale. We'll definitely make this again.