This is one of those dishes you’ll find yourself coming back to again and again. It’s incredibly simple and quick to make that it’s hard to believe it could be so delicious.
You could serve it with some jacket or new potatoes if you like, but it’s so satisfying and full of flavour that it really stands perfectly well on its own.
CABBAGE AND LEEKS
Serves 4
INGREDIENTS:
4 x 6oz (170g) salmon steaks
6oz (170g) butter
1 small onion, sliced
1 small leek, finely sliced
6 rashers rindless, smoked back bacon, chopped
1 small Savoy cabbage
olive oil
salt and freshly ground black pepper
For the dressing:
2 tbsp wholegrain mustard
½ lemon, juice only
1 tsp chopped parsley
1 tbsp white wine vinegar
METHOD:
Melt the butter in a large pan; add the onion and bacon and sauté for 5 minutes.
Quarter the cabbage and slice finely. Add the cabbage and leeks to the bacon and onion and stir to mix well. Season lightly.
Cover with a tight fitting lid and cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture.
Brush each side of the salmon with olive oil and season lightly with salt and pepper. Heat a non-stick frying pan and when hot add the salmon, skin side down. Fry over a moderate heat for 3-4 minutes each side, until firm to the touch.
Mix the ingredients for the dressing together.
Remove the cabbage mixture from the pan with a slotted spoon and divide between 4 warmed serving dishes. Top with a salmon fillet.
Pour the dressing mixture into the pan and mix well with any remaining butter.Spoon around the fish and serve immediately.
