Food Recipes Salmon With Sauteed Cabbage And Bacon 5.0 (1) 1 Review The oven does the bulk of the work in this hands-off weeknight dinner. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on February 15, 2023 Print Rate It Share Share Tweet Pin Email Photo: Fred Hardy Prep Time: 25 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Crank up the oven and let it help you put dinner on the table. You’ll start this warm, satisfying recipe on the stovetop by cooking bacon to add flavor to ribbons of green cabbage. Then a mixture of chicken stock, apple cider vinegar, whole-grain mustard, and light brown sugar is used to braise the cabbage until meltingly tender. While the cabbage cooks on the bottom rack of the oven, mustard-sugar glazed salmon fillets cook on the top rack. Before serving, a schmear of sour cream on each plate will ensure each bite of this gratifying dish is perfectly balanced. This impressive dish makes for an easy Easter dinner as well as a weeknight meal. Ingredients 4 slices thick cut bacon (6 oz.), preferably applewood smoked, cut into 1/2-in. pieces 8 cups thinly sliced green cabbage (from 1 head) 1/2 cup unsalted chicken stock 1/3 cup apple cider vinegar 3 tbsp whole-grain mustard, divided 3 tbsp light brown sugar, divided 1/2 tsp. kosher salt, divided 1/4 cup fresh dill, plus more for garnish 4 6-oz. skin-on salmon fillets 1/2 cup sour cream Directions Preheat oven to 425°F with racks in top and lower third positions. Cook bacon in a Dutch oven over medium, stirring occasionally, until fat renders, about 10 minutes. Add cabbage; cook, stirring often, until starting to soften, about 4 minutes. Add stock, vinegar, 1 tablespoon mustard, 2 tablespoons sugar, and 1/4 teaspoon salt. Cover Dutch oven and bake on lower rack, stirring halfway through, until cabbage is crisp-tender, about 30 minutes. Remove from oven and stir in dill. Meanwhile, place salmon, skin side down, on a foil-lined baking sheet. Combine remaining 2 tablespoons mustard and 1 tablespoon sugar in a small bowl. Spoon mixture over salmon. Bake salmon on top rack until slightly opaque in center, 10 to 12 minutes. Remove from oven and sprinkle with remaining 1/4 teaspoon salt. Spread 2 tablespoons sour cream on each plate. Place cabbage and salmon on top. Garnish with dill. Rate it Print Nutrition Facts (per serving) 579 Calories 31g Fat 27g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 579 % Daily Value * Total Fat 31g 40% Saturated Fat 8g 42% Cholesterol 138mg 46% Sodium 634mg 28% Total Carbohydrate 27g 10% Dietary Fiber 6g 22% Total Sugars 18g Protein 47g Vitamin C 120mg 598% Calcium 218mg 17% Iron 2mg 9% Potassium 1393mg 30% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.