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Recipe Detail Page
Mustard-Crumbed Salmon with Sweet & Sour Cabbage & Roast Potatoes
Autumn 2016
This delicious combination of salmon, cabbage and potatoes is inspired by the flavours of eastern Europe and looks beautiful on the plate.
Serves 3 to 4
ROAST POTATOES
1 lb (500 g) baby Yukon gold potatoes, halved if large
2 tbsp (30 mL) olive oil
Salt
SWEET & SOUR CABBAGE
4 cups (1 L) shredded red cabbage, sliced about ¼ inch (5 mm) thick
2 oz (60 g) bacon, diced
½ tsp (2 mL) caraway seeds
2 tsp (10 mL) olive oil
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) honey
Freshly ground pepper
2 tbsp (30 mL) chopped chives
MUSTARD-CRUMBED SALMON
1 tbsp (15 mL) mayonnaise
2 tsp (10 mL) grainy Dijon mustard
½ tsp (2 mL) Dijon mustard
1 tbsp (15 mL) chopped dill
½ tsp (2 mL) grated garlic
1¼ lbs (625 g) salmon fillet
Salt and freshly ground black pepper
¼ cup (60 mL) coarse fresh bread crumbs
2 tsp (10 mL) olive oil
1 Preheat oven to 425°F (220°C).
2 Place potatoes in a pot and cover with cold salted water. Bring to a boil and simmer for 10 minutes or until potatoes are tender. Drain. Toss with olive oil and salt and place on one end of a large rimmed baking sheet.
3 Combine cabbage, bacon, caraway seeds, olive oil, vinegar and honey in a bowl and toss to combine. Season well with salt and pepper.Spread cabbage mixture out on about one-third of baking sheet. Place baking sheet in the oven and roast for 10 minutes.
4 Combine mayonnaise, mustards, dill and garlic in a small bowl. Spread mustard mixture over salmon fillet and season with salt and pepper. Combine crumbs with olive oil until moistened, and sprinkle over fish. Add fish to empty space on baking tray and roast for 16 minutes, stirring cabbage occasionally, or until white juices appear at the edges of salmon, potatoes are browned and cabbage mixture is softened and flavourful. Remove from oven and sprinkle cabbage with chives.
Serves 3 to 4
