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By Leslie Blythe Salmon Roasting, Sautéing
March 16, 2021 This Salmon with Cabbage and Olive Vinaigrette is simple to make. The salmon is roasted in the oven, served over sautéed cabbage, and top with this chunky vinaigrette. The vinaigrette uses sweet golden raisins, which works well with the saltiness of the olives. Prep: 10 mins Cook: 35 mins Yields: 4 Servings Ingredients 1 small head green cabbage, thinly sliced
6 tablespoons olive oil, divided, plus more for greasing foil
kosher salt and black pepper, to taste
1 small shallot, chopped
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
½ cup pitted green olives, chopped
3 tablespoons golden raisins
4 (6- to 8-oz.) skinless salmon fillets Directions 1Preheat oven to 425° F. 2Heat 1 tablespoon of the oil in a large sauté pan. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. 3Meanwhile, whisk together shallot, vinegar, mustard, salt, and pepper in a medium bowl. Slowly whisk in the remaining 5 tablespoons oil until smooth and well-combined. Stir in olives and raisins; set aside.
Arrange salmon on a greased foil-lined baking sheet and season with salt and pepper, to taste. Roast the salmon is just opaque, 10 to 14 minutes (depending on thickness).
To serve, place the salmon on top of the cabbage and top with the vinaigrette.
Recipe adapted from Ananda Eidelstein, Real Simple. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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