salmon on caraway cabbage with horseradish sauce

Cooking fish on vegetables isn’t just a fast healthy dinner in one pan, but has the added advantage of infusing the fillets with flavors of both the aromatics and the vegetables. Simplify this as needed to suit what’s available: skip apples if you have none or use two carrots instead. Without caraway or celery seed, you might add thyme. No apple cider vinegar? Use white wine vinegar or just add more white wine or lemon juice.

Course: Main Course

Cuisine: American

Keyword: Salmon

Servings: 4

Author: More Time at the Table

Ingredients

Horseradish Sauce—recipe below
1 tablespoon salted butter
Small head cabbage, trimmed and cored, shredded into ¼-inch pieces Approx. 6 cups
1 small yellow onion diced
1 apple cored and diced (unpeeled)
Kosher salt,fresh ground pepper, and crushed red pepper
1 tablespoon caraway seeds
1 teaspoon celery seeds
2 tablespoons apple cider vinegar
4 salmon fillets, about 4-ounces each
1 tablespoon olive oil
½ cup dry white wine – can sub water
Minced red onion and capers--garnishes

Instructions

Preheat oven to 200 degrees and place plates or bowls inside to warm.
Make horseradish sauce and set aside.
In a large, deep non-stick skillet or 5-quart sauté pan, melt the butter over medium flame and tip in the cabbage, onion, and apple. Sprinkle with 1 teaspoon salt, ½ teaspoon pepper, 1/8 teaspoon crushed red pepper, caraway and celery seeds. Stir, cooking, 5-8 minutes or until softened. Stir in the apple cider vinegar. Taste and adjust seasonings.
Lay salmon fillets evenly on top of the cabbage mixture and drizzle each piece of fish lightly with olive oil. Sprinkle fillets with salt and pepper. Pour wine over all. Cover and cook about 6 minutes or until salmon is just firm, but tender and juicy at the center. With a large spatula, divide the cabbage mixture and fillets between four warm plates. Spoon on a tablespoon or two of reserved horseradish sauce onto each piece of fish and top with garnishes.
HORSERADISH SAUCE: In a small bowl, mix together ½ cup plain Greek yogurt, 1 tablespoon Dijon-style mustard, 2 teaspoons horseradish, and ¼ teaspoon each salt and pepper. Taste and adjust seasonings.