Salmon with Braised Napa Cabbage

Recipe from Everyday Food Magazine and Tested in Alice’s Kitchen
Serves 4

When I think of cabbage and bacon, pork usually comes to mind, but this recipe uses healthy salmon. You’ll find ocean caught salmon in the freezer section at Lost River Market & Deli. Napa cabbage, also called Chinese cabbage, is a mild tasting cabbage. It tastes great in stir-fries and soups or raw in slaws and salads. This dish passed the husband taste test and it took no time to make. I used the local bacon from Lost River Market & Deli and froze the unused portion for another time.

Ingredients:
4 slices bacon, cut into 1 inch pieces
1 ½ pounds salmon fillet, cut into 4 pieces
Kosher salt & freshly ground pepper
1 medium Napa cabbage, halved, cored and thinly sliced crosswise
3 Tablespoons white wine vinegar

Directions:
1. In a large, deep skillet with a lid, cook bacon over medium heat until crisp, turning occasionally, about 5-8 minutes. With a slotted spoon, transfer to a paper towel; set aside. Pour off all but 2 Tablespoons fat from the skillet.
2. Raise heat to medium high. Season salmon with salt and pepper. Cook in skillet until browned, 1-2 minutes per side (salmon will finish cooking in step 4.) Remove salmon and set aside.
3. Add as much cabbage to the skillet as will fit: add vinegar. Cover skillet, and cook over medium high, tossing occasionally. (Be sure to check to make sure it doesn’t burn. Add a bit of water, if necessary.) Add the remaining cabbage as there is room, until tender, about 10 minutes. Season with salt and pepper.
4. Stir in bacon and place salmon on top. Cover skillet; cook until salmon is opaque throughout, about 3-5 minutes. Transfer cabbage and bacon onto four plates, placing salmon on top.

Nutritional Information:
per serving: 434 calories; 13.4 grams fat (2.5 grams saturated fat); 39.8 grams protein; 8.3 grams carbs.; 3.7 grams fiber