45 mins

Crispy-skinned salmon with creamy leeks and cabbage (from Food52)

Dinner

Four servings

Nutrition info

• 2 leeks
• 4 bacon strips
• 6 cups shredded cabbage
• 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
• 3 ½ tbsp butter
• ½ cup cream

Directions

• Step 1

  Trim tops and bottoms from leek, leaving only white and pale green parts. Slice in half lengthwise and rinse well between layers, until any sand and mud are gone. Thinly slice crosswise.

  In this recipe

  • 2 leeks
• Step 2

  Dice bacon. In a large skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Reduce heat to medium, add leek and cook another 5 minutes, until the leek soften.

  In this recipe

  • 2 leeks
  • 4 bacon strips
• Step 3

  Add half the shredded cabbage and cook, stirring, another 5 minutes. Add half of the remaining shredded cabbage (not all of it) and cook another 5 minutes, until that softens.

  In this recipe

  • 6 cups shredded cabbage
• Step 4

  Meanwhile, season salmon with salt on both sides. Heat butter in a medium skillet over medium-high heat. Add salmon skin-side down and cook until skin is very crisp and the flesh is lightened only about one-third of the way up the side, about 2 to 3 minutes. Then turn fillets and turn off the heat; it will finish cooking in the hot pan.

  In this recipe

  • 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
  • 3 ½ tbsp butter
• Step 5

  Add remaining raw shredded cabbage to the leek and cooked shredded cabbage, along with cream. Stir and cook liquid is reduced. Salt to taste and serve alongside salmon.

  In this recipe

  • 2 leeks
  • 6 cups shredded cabbage
  • 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
  • ½ cup cream