Slow-roasted Salmon With Cabbage, Bacon & Dill

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 4
• 1 head savoy cabbage (3/4 head regular green cabbage can be substituted)
• 6 slices bacon, cut into 6 to 8 pieces each
• 1 onion, cut into small dice
• 1 cup water (plus additional if needed)
• 24 ounces salmon fillets, skin removed
• 1 teaspoon chopped fresh dill (plus additional for garnish)
• 4 tablespoons extra virgin olive oil (plus additional for drizzling over finished dish)
• 4 teaspoons butter
• 1 lemon, juice of
• salt and pepper

Recipe

• 1 halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
• 2 preheat the oven to 250°f.
• 3 place the bacon in a medium sauce pot over medium heat. render the bacon until cooked but not crispy.
• 4 you should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
• 5 add the onion and sauté for 1 minute.
• 6 add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
• 7 if all the water evaporates during cooking, add more as needed until the cabbage is very tender.
• 8 meanwhile, place the salmon fillets on a nonstick sheet pan.
• 9 drizzle 1 tablespoon of the olive oil over each fillet.
• 10 season with salt, pepper, and half the dill. top each fillet with a teaspoon of butter and place in the oven.
• 11 cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, i can't be held responsible.
• 12 when the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
• 13 keep warm while the salmon finishes cooking.
• 14 remove the salmon from the oven and drizzle with the lemon juice.
• 15 to serve:.
• 16 divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
• 17 season with freshly ground pepper, sprinkled on and around the fish.
• 18 garnish with additional fresh dill, if desired, and serve.