Crispy Skin Salmon with
Braised Savoy Cabbage, Peas & Creme Fraiche
With Orange, Radish & Pea Shoot Salad
BY CHEF RENEE LAVALLEE
Preparation
Prepare the Creme Fraiche
Combine buttermilk and heavy cream in a non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.
Make the Salad
Whisk the olive oil and juice from 1 lemon in a small bowl to make the dressing. Add salt and pepper to taste, set dressing aside. Combine the orange segments, radish, and pea shoots in a medium bowl. Add dressing to the salad (to your liking) and season with salt and pepper.
Make the Braised Cabbage
In a large, high sided skillet or rondeau, add the butter and 2 cups of water. Bring to a simmer and add the cut cabbage and season with salt and pepper. Cover and simmer on low heat for 10-12 minutes until the cabbage is tender. Remove from heat and set aside.
Fry the Salmon
TIP: Most importantly to get the crispy skin on your filets is to dry the skin! Use a paper towel or clean dish towel to pat dry very well or let the filets air dry, skin side up in the refrigerator overnight.
Gently season the salmon with salt and pepper, add enough canola oil to a non-stick, thick bottomed skillet. Once oil is hot, add the salmon, skin side down, and press gently for a few seconds. Turn heat down to medium and let cook, skin side down for 5-7 minutes (depending on how cooked you like your salmon). Gently flip and cook flesh side down for 1-2 minutes and remove from heat and let drain on paper towel, skin side up.
Assemble your Plate!
To assemble, (if cooled) heat up cabbage in some of the braising liquid for a few minutes until heated through and add the peas. Cook for 1 minute and add 2 tablespoons of the creme fraiche. Season and place 2 of the quarters of cabbage in a shallow bowl and spoon over the liquid with the peas. Place salmon flesh side down and add a small handful of the salad on half of the fish. Garnish with dill oil.
Ingredients
SERVES 4
For the Braised Cabbage
1 savoy cabbage; cut into 8’s
3 tbsp salted butter
Salt & pepper
1 cup peas
For the Creme Fraiche
500ml (2 cups) 35% cream
2 tbsp buttermilk
For the Salad
2 oranges; segmented
12 radishes; thinly sliced
400g pea shoots
½ cup extra virgin olive oil
1 lemon
Salt & pepper to taste
For the Salmon
4 x 145g salmon filets
Canola oil
Salt & pepper to taste
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