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Salmon with Braised Savoy Cabbage
Savoy cabbage has crinkly leaves and a loosely furled head that often shares space in the produce section with Chinese cabbage and bok choy. Savoy cabbage is mild and sweetish in flavor--a good counterpoint to the slightly more assertive taste of kale that is also used in this simple-to-make, very pleasing salmon bake.
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1 small Granny Smith apple, peeled and thinly sliced
  • 3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch chunks
  • 1/2 cup thinly sliced carrots
  • 2/3 cup chicken broth, canned or homemade
  • 3 cups shredded Savoy cabbage (about 8 ounces)
  • 2 cups shredded kale (about 4 ounces)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1-1/4 pounds salmon fillets, cut into 4 equal serving pieces
  • 1/2 teaspoon sage

1. Preheat oven to 425°F. Spray 7- x 11-inch baking pan with nonstick cooking spray.

2. In large nonstick skillet, heat oil over medium heat. Add garlic and apple, and cook, stirring frequently, until apple is golden, about 3 minutes. Remove the apples and set aside.

3. Add potatoes, carrots and diluted broth to the skillet; cover and cook until potatoes are almost tender, about 7 minutes.

4. Stir in cabbage, kale, vinegar and 1/4 teaspoon of salt. Partially cover and cook until cabbage has wilted and potatoes are tender, about 10 minutes. Add back the apples for the final 3-5 minutes of cooking in the broth.

5. Meanwhile, place salmon in prepared baking pan. Rub with remaining 1/4 teaspoon salt and sage. Bake 10 minutes, or until salmon just flakes when tested with a fork. Serve salmon on a bed of the cooked vegetables.


Nutritional Information
Per serving: 330 calories, 12g total fat, 1.7g saturated fat, 4.6g monounsaturated fat, 4g polyunsaturated fat, 3.8g dietary fiber, 32g protein, 24g carbohydrate, 78mg cholesterol, 455mg sodium.
Good source of: beta-carotene, indoles, lutein & zeaxanthin, omega-3s, potassium, vitamin B12, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40