1/6 Photos of Slow-Roasted Salmon With Cabbage, Bacon & Dill
Chef Kate's Note:
What could be more Irish than salmon and cabbage and bacon. Recipe from Michael Shlow. Add diced potatoes to the cabbage and you have a complete Irish meal that's a far cry from corned beef and cabbage.
My Private Note
Units: US | Metric
- 1 head savoy cabbage (3/4 head regular green cabbage can be substituted)
- 6 slices bacon, cut into 6 to 8 pieces each
- 1 onion, cut into small dice
- 1 cup water (plus additional if needed)
- 24 ounces salmon fillets, skin removed
- 1 teaspoon chopped fresh dill (plus additional for garnish)
- 4 tablespoons extra virgin olive oil (plus additional for drizzling over finished dish)
- 4 teaspoons butter
- 1 lemon, juice of
- salt and pepper
- 1Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
- 2Preheat the oven to 250°F.
- 3Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
- 4You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
- 5Add the onion and sauté for 1 minute.
- 6Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
- 7If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
- 8Meanwhile, place the salmon fillets on a nonstick sheet pan.
- 9Drizzle 1 tablespoon of the olive oil over each fillet.
- 10Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
- 11Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
- 12When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
- 13Keep warm while the salmon finishes cooking.
- 14Remove the salmon from the oven and drizzle with the lemon juice.
- 15To serve:.
- 16Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
- 17Season with freshly ground pepper, sprinkled on and around the fish.
- 18Garnish with additional fresh dill, if desired, and serve.
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Nutritional Facts for Slow-Roasted Salmon With Cabbage, Bacon & Dill
Serving Size: 1 (297 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 518.3
- Calories from Fat 345
- Total Fat 38.4 g
- Saturated Fat 10.3 g
- Cholesterol 120.7 mg
- Sodium 425.4 mg
- Total Carbohydrate 4.0 g
- Dietary Fiber 0.4 g
- Sugars 1.4 g
- Protein 37.8 g
The following items or measurements are not included: