Crispy-skinned salmon with creamy leeks and cabbage (from Food52)
- 2 leeks
- 4 bacon strips
- 6 cups shredded cabbage
- 1 lb salmon (4 oz, 4 oz, 4 oz, 4 oz portions)
- 3 ½ tbsp butter
- ¼ cup cream
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.
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.
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.
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.
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.