Salmon with Braised Cabbage & Leeks

Directions

1. Cut the green leaves and root end off of your leeks and julienne the white/light green parts into thin, 2" long strips. Thoroughly wash to remove all dirt. Cut half a head of cabbage into strips, as well as slice the onion into strips. Coarsely chop your garlic.
2. Leave the skin on the salmon, but debone and pat dry. Sprinkle with a little salt, fresh pepper and sage and/or thyme. Or any other herbs you think sound good. The skin helps regulate how fast it cooks, by the way.
3. In a large saute pan, head tablespoon of olive oil. Add garlic, leeks and onion. Cook for 3-4 minutes until translucent and fragrant.
4. Toss in cabbage along with chicken broth and 1/4 cup white wine. Mix around. Cover and let simmer for 5-7 minutes, until almost cooked.
5. Add in the rest of the wine, salt & pepper to taste, and the juice from half a lemon. Stir around.
6. Place salmon, skin side down, on top of the vegetables. Cover and let steam for 3-4 minutes or until cooked to your liking.
7. Serve salmon on a bed of leeks & cabbage. It is probably wise to peel skin off of salmon before plating--scales are yucky.
8. Notes: I think tarragon would have gone nicely with this, added in near the end. But as it stands, the leeks and cabbage have some great texture imparted with white wine and lemon flavors. My brother added pepper flakes, again. And if you don't like cabbage or salmon, any leafy green or fish can be substituted in.
9. See the link before for more pictures of this dish & other recipes.