Entrée: United States – Pan-Seared Salmon with Braised Red Cabbage

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

1 salmon fillet, about 12 oz (340 g)
1 / 2 head red cabbage, thinly sliced
2 cloves garlic, minced
1 white onion, thinly sliced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
Salt and pepper, to taste

Instructions

1. **Prepare the Red Cabbage**: 
   - Heat one tablespoon of olive oil in a large pan over medium heat.
   - Add the minced garlic and sliced onion, sauté until the onion becomes translucent.
   - Add the sliced red cabbage to the pan, season with salt and pepper, and stir to combine.
   - Pour in the balsamic vinegar and cover the pan, allowing the cabbage to braise for about 15-20 minutes or until it is tender, stirring occasionally.

2. **Cook the Salmon**:
   - While the cabbage is braising, season the salmon fillets with salt and pepper.
   - In another pan, heat the remaining tablespoon of olive oil over medium-high heat.
   - Place the salmon fillets skin-side down into the pan. Cook for about 4-5 minutes or until the skin is crispy and the fish is cooked to your liking. Flip the fillets and cook for an additional 2-3 minutes on the other side.
   - Serve the salmon on a plate with a generous portion of braised red cabbage.