Crispy-Skin Salmon With Napa Cabbage
Ingredients
The vegetables
-
1
small head
Napa cabbage
-
5
cloves
garlic
-
½
inch
knob ginger
The sauce
-
2
tablespoons
rice wine vinegar
-
2
tablespoons
soy sauce
-
1
tablespoon
honey
-
1½
teaspoons
cornstarch
The salmon
-
4
ounces
skin-on salmon fillets
The seasonings
-
to taste
Kosher salt
-
to taste
Freshly ground black pepper
The oil
-
3
tablespoons
vegetable oil
Instructions
- Slice one-third of the Napa cabbage into ½-inch thick ribbons and set aside the darker green pieces.
- Smash the garlic cloves and discard the peels.
- Peel and thinly slice the ginger.
- Mix rice wine vinegar, soy sauce, honey, and cornstarch in a small bowl until dissolved.
- Pat the salmon fillets dry and season with salt and pepper.
- Heat 2 tablespoons of vegetable oil in a skillet and place the salmon skin side down.
- Cook the salmon until the flesh is opaque, about 5-10 minutes, moving them around for even cooking.
- Carefully turn the fillets skin side up and let them finish cooking off the heat.
- In the same pan, add half of the cabbage and cook until wilted and browned, then add the remaining cabbage.
- Scrape the cabbage back into a bowl and add the remaining oil.
- Cook the garlic and ginger in the same pan until browned.
- Add the soy mixture to the pan and stir until thickened.
- Combine the cooked and raw cabbage in the skillet and toss to coat.
- Serve the salmon over the cabbage.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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