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Loved it. I would have never thought of putting the cabbage and salmon together but it really works. The fish was cooked at 325 degrees as the 250 sounded a little low to me. The fish was cooked in the time that it took the cabbage to cook down. I didn't have fresh dill but did sprinkle both the fish and cabbage with dried dill. Something I will be making again.

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PaulaG March 04, 2008

YUm! WE enjoyed this a lot... the bacon flavours were very nice with the cabbage and the salmon was lovely. It was easy to put together and excellent for a weekday meal. Please see my rating system: a wonderful 4 stars. Thanks!

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kiwidutch June 07, 2007

What a lovely meal! I used salmon steaks instead of fillets and they practically melted in my mouth. I used twice as much fresh dill just because I love dill but followed the directions as stated including the butter. My steaks took about 30 minutes in the oven. As another reviewer said, the cabbage alone is fantastic! This is a gorgeous meal that was light, healthy and not over-filling. Many thanks for this Chef Kate, I’ll be coming back to this recipe often.

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Summerwine April 20, 2006

It took courage to combine salmon and cabbage, an unusual pairing, and I'm so glad I did. This recipe is truly delicious. Not only did the salmon come out perfectly moist and tender, but the cabbage was fantastic. I will be using this recipe to make cabbage as a side dish for other meat/poultry. I highly recommend using the Savoy since it provide a tender texture that you can't get with regular cabbage. I served it with some parsley potatoes and my DH and I had a truly wonderful dinner. Thank you Chef Kate.

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Geema March 17, 2006

Kate, an outstanding recipe. I love how the salmon was perfectly done, very tender and full of flavour and the cabbage is a great complement to the fish. I used dried dill and had to cook the salmon for about 30 minutes, probably because it was partly frozen and also large steaks instead of fillets. I also omitted the butter but still found it full of flavour. When you make this, you should make extra salmon so you can use some in salads and pasta the next day! It's a great way to cook the fish.

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Sackville January 12, 2006

Skip the butter this dish does not need it!I love the slow roasting method of the fish. Tender Tender! I did use coho salmon and dried dill, regular cabbage which took more like 30 minutes to soften yet be crisp. Lots of flavor.

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Rita~ October 06, 2005
Slow-Roasted Salmon With Cabbage, Bacon & Dill