Salmon with black and white cabbageI eat a lot of cabbage: it’s healthy, there are lots of different kinds to choose from, and it’s cheap! But the main reason is simple: I love cabbage. I eat it fried for breakfast with poached eggs, in salads for lunch, and I’m always trying to come up with new recipes for dinner! This recipe came about as I was rootling through my fridge wondering what to cook from what I had. It went down really well.
SERVES 4
- 400g salmon fillets
- 1 tsp fennel seeds, lightly crushed
- 200g cavolo nero
- 200g white cabbage
- 1 tbsp sunflower oil
- Sea salt and freshly ground black pepper
- 50g salted butter
- 1 shallot, finely chopped
- 1 tbsp capers
- Leaves from 4 tarragon sprigs
- 100g pomegranate seeds
1. Preheat the oven to 200C/400F/gas 6. Place the salmon fillets on a baking sheet and sprinkle with the fennel seeds, salt and pepper. Bake for eight to 12 minutes depending on the thickness of the fillets.
2. Tear both types of cabbage into medium-sized pieces, removing the coarse stalks.
3. Now make the sauce. Melt the butter in a pan, add the shallot and let it simmer for three to four minutes. Add the capers and tarragon leaves and let it simmer for another two minutes, seasoning to taste with salt and pepper. Turn the heat off.
4. Flash-fry all the cabbage in the oil in a frying pan over a high heat for a few minutes, sprinkling with salt and pepper. 5. Place the cabbage in a serving dish. With a fork, break the salmon fillet up into small pieces and mix it in among the cabbage leaves.
6. Spoon the sauce over the salmon and cabbage, sprinkle with the pomegranate seeds and serve straight away.
Simply Scandinavian: Cook and Eat the Easy Way, with Delicious Scandi Recipes by Trine Hahnemann is published by Quadrille, price £27Rather leave the cooking to the experts? We can find you the perfect candidate; from Housekeepers to Gardeners, Nannies to Carers, we source only the most exceptional candidates for your home.
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