Name: Salmon with Dill Carrots and Cabbage
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 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

Directions

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.

Courtesy of Food Network Magazine

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Salmon with Dill Carrots and Cabbage

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