This Panfried salmon with really tasty cabbage is quick, healthy and satisfying. What more could we want for a midweek supper? Lots of vegetables and superb oily fish – ticks the boxes in our house!
Black kale would make a great alternative to cabbage. In truth, you could add whatever vegetables you have lurking in your fridge – in our case it was a slightly soft courgette (as they are apparently endangered, thought I had better not waste it!).
Panfried salmon with really tasty cabbage
Ingredients serves 4
Tin of anchovy fillets in extra virgin olive oil
2 large garlic cloves – finely chopped
Red onion, finely sliced
Red chilli, finely sliced at an angle
Red and orange baby peppers, deseeded and sliced
Half shredded cabbage
Half fat creme fraiche
4 salmon fillets, skin on
How to prepare
In large frying pan (preferably the high sided type, or a wok) gently melt the anchovy fillets using the oil from the tin. Add the red onion, garlic, chilli and baby peppers. Once softened and taken on a bit of colour, add more olive oil as required and add cabbage and capers. Stir fry until cooked through – only takes a couple of minutes – then keep warm. Add a teaspoon of olive oil to another frying pan and add fillets skin side down. After a minute or so, once the skin has crisped up and turned golden, flip the fillets over and cook until the flesh turns opaque (usually another two or three minutes – slightly undercooked is tastier than overcooked!) Pile the cabbage mix onto warmed plates, pop a fillet on top and then a blob of creme fraiche drizzled with balsamic glaze.
Also see our Salmon Fillet with Braised Cabbage and Chorizo