4 carrots, thinly sliced
6 cups thinly sliced Savoy cabbage (about 1/4 head)
3 tablespoons unsalted butter
Freshly ground pepper
1/4 cup sour cream
1 tablespoon whole-grain mustard
1 1/2 teaspoons champagne vinegar or white wine vinegar
1 tablespoon vegetable oil
4 6-ounce skin-on salmon fillets (preferably wild)
1 tablespoon chopped fresh dill
Lemon wedges, for serving
Bring a large pot of salted water to a boil. Add the carrots and cabbage and cook until tender, 6 to 7 minutes. Drain and return to the pot. Add the butter and stir until melted; season with salt and pepper. Cover to keep warm and set aside. Meanwhile, mix the sour cream, mustard and vinegar in a small bowl; set aside.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and a few grinds of pepper; add to the skillet, skin-side down, and cook until the skin is golden brown and crisp, about 4 minutes. Flip and cook until just cooked through, 1 to 2 more minutes.
Stir the dill into the vegetable mixture. Serve with the salmon, mustard sour cream and lemon wedges.
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