Still lots of nice days left although the morning temperature is starting to take an Olympic dive.
Don’t waste your time building elaborate menus right now.
There’s still swimming and hiking and general ‘being outside’ stuff to do.
Here’s a recipe that will make you look like a superstar at the end of a fun filled day that you actually got to participate in because you weren’t hanging around the kitchen!
Here’s what you need:
The wine is for…good luck?
No just put it in your face – yes it’s for YOU!
Ok let’s get this party started!
Here’s what you need for four people:
White Wine vinegar
4 salmon fillets
Fry up some bacon.
Do the bacon in frying pan large enough for all your salmon to cook in.
Remove the bacon onto a paper towel lined plate to drain.
Leave approx. 2 tbsps. of bacon fat in the pan.
Season the salmon with S&P both sides and place in the bacon fat frying pan (medium high heat) for 1 or 2 minutes per side.
They won’t be done – that’s ok remove the salmon from the frying pan and set aside.
Now for the Napa.
Quarter and core the cabbage then thinly slice cross wise.
Into the frying pan it goes.
It’s going to be loaded up high – no worries this cooks down a lot!
Add the white wine vinegar (3 TBSP) or more I love vinegar!
Once it’s cooked down add some S&P and the bacon bits and mix it all up.
Place the salmon on top, cover and cook for 3-5 min – do not overcook!
Divvy up the cabbage and place the salmon on top.
Voila dinner is served!
Add some veggies like green beans for some colour.
The perfectly cooked salmon with the smoky, slightly tart cabbage is restaurant worthy and easy enough to be put into the weekly rotation breaking up the monotony of the chicken, beef, pork cycle we know all too well.
Here’s an instructions recap:
Fry Bacon, remove to drain, save the fat
Season the salmon both sides with S&P add to med-high heat pan cook 1-2 min per side
Quarter, core and slice the cabbage.
Fry up with S&P and vinegar until cooked down.
Add bacon bits.
Place salmon on top, cover, cook for 3-5 min.