Recipes

Fresh Salmon With Sautéed Dilled Cabbage

• Half small head Ontario Cabbage (preferably Savoy) about 2 lb (1 kg)
• 4 salmon trout fillets or salmon steaks, about 2-1/4 lb (1.125 kg)
• 2 tbsp (25 mL) teriyaki or oyster sauce
• 1/2 cup (125 mL) dry white wine
• 2 tbsp (25 mL) minced fresh shallots or 1 tbsp (15 mL) minced shallots in oil
• 1 tbsp (15 mL) butter
• Pinch each salt and white or black pepper
• 1/2 cup (125 mL) coarsely chopped fresh dill

Light Lemony Cream:
• 1/2 cup (125 mL) sour cream
• 1-1/2 tsp (7 mL) grated lemon rind

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.