Crispy Provencal Salmon with Grilled Red Cabbage Salad

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 516, total fat 38 G., saturated fats 10 G., proteins 26 G., carbohydrates 19 G., fiber 5 G., cholesterol 78 mg, sodium 717 mg, sugar 7 G.

Pan-fried salmon fillet with a beautiful crust of Dijon mustard and herbes de Provence is served with a salad of grilled red cabbage, roasted bell peppers, olives, and oranges. The blackened cabbage imbues the dish with a subtle smoky flavor, while the orange serves as a link between the fish and the vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salmon

4 salmon fillets with skin, weighing 120 g each.
4 tablespoons Dijon mustard
4 tsp dried Provencal herbs
1 tbsp. l. olive oil
2 tablespoons unsalted butter
Juice of half a lemon
1/4 cup store-bought crispy fried onions

Roasted Red Cabbage Salad

A quarter of a head of red cabbage, without the stalk, cut into thick slices
Half an onion, peeled (do not cut off the root), cut into slices
3 tbsp olive oil + extra for drizzling
1/4 cup of your favorite pitted olives, halved
1 roasted sweet pepper, cut into strips
Membrane-free segments of 1 orange (along with the juice)
Juice of half a lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, red cabbage, Oranges, sweet pepper, olive, Dijon mustard, Provencal herbs

Cooking the dish according to the recipe:

Brush each salmon piece on all sides with 1 tablespoon Dijon mustard, then season with salt, pepper, and 1 teaspoon Herbes de Provence. Heat a large nonstick skillet over medium heat and add olive oil. Place the fish in the skillet, skin side down, and cook until the skin is golden brown and crispy, 6–7 minutes.
Carefully turn the fish over with a spatula. Add 1 tablespoon of butter to the pan and cook the fish until the flesh is golden brown and the internal temperature reaches 130°F (55°C), another 2–3 minutes.

Add the remaining 1 tablespoon of butter and lemon juice, then remove from heat. Serve the fish over the sautéed cabbage salad. Drizzle the lemon sauce from the pan over the salmon and garnish with crispy onions.

Roasted Red Cabbage Salad:

Preheat a grill or grill pan over high heat. Generously coat the cabbage and onions with olive oil. Season with salt and pepper. Grill the cabbage and onions until the cabbage is slightly wilted and charred and the onions are soft and browned, about 5 minutes per side.
Remove from the grill and let cool until cool enough to handle. Remove the stem and roughly chop the cabbage; transfer to a medium bowl. Coarsely chop the onion and add to the bowl along with the olives, red pepper, orange slices (with juice), lemon juice, olive oil, salt, and black pepper. Toss and season with salt, if needed.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Vegetables and mushrooms / Fish and seafood / Grill, barbecue / Easy Grill Recipes / Grilled vegetables and fruits / French cuisine / Jeff Mauro