This is the "Slow-Roasted Salmon with Cabbage, Bacon, and Dill" recipe from serious eats.
It's quite quick and easy to prepare and tastes fantastic.
I wouldn't have thought it'd be possible to make salmon come out so soft and succulent, but baking it at low temperatures works wonders. And the mild sweetness of the cabbage cooked with bacon really compliments it.
- savoy cabbage, 1 head (halved, cored, and roughly chopped)
- bacon, 6 slices
- onion, 1, diced
- water, 1 cup
- salmon fillets, 4 (4-6 ounces each, skin removed)
- fresh dill, chopped, 1 teaspoon (plus more for garnish)
- olive oil, 4 tablespoons
- butter, 2 tablespoons
- lemon juice, from one lemon
- salt and pepper to taste
Preheat oven to 120 degrees celsius (250°F).
Cook the cabbage
- In medium saucepan, place bacon and heat over medium. Cook, stirring occasionally, until fat is rendered from bacon and bacon is beginning to crisp.
- Add onion and cook for an additional minute, then add cabbage and water.
- Bring to a boil, then simmer until cabbage is tender, 20-25 minutes, adding more liquid if necessary.
- Once very tender, season with salt, pepper, and half the dill.
Prepare and cook the salmon
- In the meantime, season salmon fillets with salt and pepper and place salmon on non-stick sheet pan.
- Drizzle olive oil over fillets, top with half the dill, and finish with small knob of butter.
- Cook 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish.
- Remove from oven and drizzle with lemon juice.
- Divide cabbage and salmon among plates and garnish with more dill, if desired.
- Serve immediately.