Irene Posted March 17, 2018 Report Share Posted March 17, 2018 Salmon with Crispy Cabbage and Kale Yield: 2 servings Cook Time: 25 minutes Ingredients § ½ bunch lacinato kale (Cavolo Nero), tough stems removed, leaves thinly sliced § ¼ head Savoy cabbage, cored and thinly sliced § 3 tablespoons olive oil, divided § Kosher salt § 2 salmon fillets (120 to 150 grams each) § ½ teaspoon lemon zest plus 1 tablespoon juice § 2 tablespoons chopped fresh dill § ½ teaspoon Dijon mustard Directions 1. Preheat oven Fan 210ºC. 2. On a quarter-sheet pan, toss kale and cabbage with 1 tablespoon oil, and spread in an even layer; season with salt and bake 6 minutes. Season salmon with salt and add to baking sheet. Bake until salmon is cooked through, about 8-9 minutes. 3. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 2 tablespoons oil. Season to taste with salt. 4. Drizzle salmon and vegetables with dressing before serving. Quote Link to comment Share on other sites More sharing options...
-pops- Posted March 19, 2018 Report Share Posted March 19, 2018 Does the cabbage crisp up OK? Whenever I've tried to make Chinese "seaweed" it either burns or remains soggy. I never seem to strike the right balance. Quote Link to comment Share on other sites More sharing options...
Irene Posted March 20, 2018 Author Report Share Posted March 20, 2018 Mostly, yes.. where it was not covered by the salmon. The Kale is particularly good for crisping up. In a bowl, before it is put into the low sided oven tray, I apply the smallest amount of oil possible for good coverage to the greens. I then add the seasoning and mix well to even the distribution. It is then ready to transfer to the oven in a single layer on the oven tray. Quote Link to comment Share on other sites More sharing options...
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