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Salmon & Braised Cabbage

Servings 4 adults


  • 4 portions salmon
  • 1/2 head cabbage cut into 1in squares
  • 1/2 yellow onion sliced
  • 4 strips bacon
  • 1 cup chicken stock
  • salt
  • pepper


  • In a stainless steel pan on medium heat, cook the bacon until crisp. Set aside.
  • Season the the salmon with salt and pepper (even on the skin side). Add 1 tbsp olive oil in with the rendered bacon fat and add the salmon to the pan, still on medium heat, skin side down.
  • Cook until the salmon looks cooked 3/4 the way up the sides. Flip, and cook for 2 minutes. Remove from pan and set aside, making sure to set it with the skin side up.
  • To the pan add the onions and sweat until translucent. Add the cabbage, a couple pinches of salt and pepper, the chicken stock, and cover.
  • After about 5 minutes, stir the cabbage. Check on it every couple of minutes until it's cooked through but not mushy. Serve a portion of cabbage topped with the salmon, skin side up. If you have a lemon lying around, squeeze some juice on it, but it's not required.