To print this page, use your browser's print button, or use the copy/paste/print method.

buzz!


CHINOOK SALMON WITH CABBAGE, BACON AND DILL - NORTHWEST DINING WITH SALMON FRESH FROM THE PACIFIC

A beautiful Chinook salmon filet, slow roasted in the oven with savoy cabbage, apple smoked bacon and fresh dill.



This is the place to get out of the rut using just potatoes in your latkes. Mixing the vegetable up a little gives you not only a brightly colored latke, but a whole new level of flavor. Just remember these are for the Holiday Season!


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS:  Serves 4
        •	1 head savoy cabbage, halved, cored, and roughly chopped into bite sized pieces
	•	6 slices of apple smoked bacon
	•	1 yellow onion, diced
	•	1 cup water
	•	4 fillets fresh salmon, (Chinook is my favorite) 6-8 ounces each, skin removed
	•	1 teaspoon chopped fresh dill, plus more for garnish
	•	4 tablespoons good olive oil
	•	2 tablespoons butter
	•	Juice of 1 lemon
	•	Sea Salt and fresh ground pepper to taste

DIRECTIONS:
1.  	
Preheat oven to 250°F. In an oven proof sauce pan, place bacon and heat over medium. Cook,
        stirring occasionally, until fat is rendered from bacon and bacon is beginning to crisp. Add onion
        and cook for an additional minute, then add cabbage and water. Bring to a boil, then simmer until
        cabbage is tender, 20-25 minutes, adding more liquid if necessary. Once very tender, season with
        salt, pepper, and half the dill.



2.	
In the meantime, season salmon fillets with salt and pepper and place salmon on non-stick sheet
        pan. Drizzle olive oil over fillets, top with half the dill, and finish with small knob of butter. Cook
        15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish.
       Remove from oven and drizzle with lemon juice.



3.    
Divide cabbage and salmon among plates and garnish with fresh dill, if desired. Serve
       immediately.

COOKS NOTE* 
Always use salmon as fresh as you can get.  If you are not sure how fresh,  frozen would then be the
next best choice.  Farm raised salmon would be the last choice.


Copyright 2001© - 2011© The Gutsy Gourmet® - All rights reserved