White wine and shallots dress up cabbage to pair with salmon or salmon trout.
Baking Time: 12 minutes
Core and shred cabbage into 1/4-inch (5 mm) thick slices; set aside.
Brush both sides of fillets or salmon steaks with teriyaki sauce; place on greased baking sheet and bake in 450°F (230°C) oven for 5 to 8 minutes for fillets, or 10 to 12 minutes for steaks or until fish flakes easily, when tested with fork.
Meanwhile, in a large deep skillet, combine wine, shallots and butter over medium-high heat, boil uncovered and stirring often, until reduced to 1/4 cup (50 mL), about 5 minutes.
Stir in cabbage and cook, uncovered and stirring frequently, until slightly softened and bright green, 4 to 5 minutes. Season with salt and pepper. Stir in 1/3 cup (75 mL) of the dill.
Arrange over platter or on individual dinner plates. Place fish on top. Sprinkle with remaining dill.
Light Lemony Cream:
Stir together sour cream and lemon rind. Serve with fish.