Pan-Fried Salmon with Satuéed Savoy Cabbage

Today was so bright and beautiful I decided I would take some pictures of dinner while the sun was out 🙂

Since I’ve moved in to my new place (a few months over a year now), I’ve been neglecting food photography. Obviously, time is a factor, but also something that put me off was the lack of light. My flat gets plenty of light, but only from one angle. At my parents’ house, I don’t feel limited as their house is so light-filled and it comes from all angles I’m spoilt for choice!

Very recently, I’ve bought myself a little tripod! I can never plan when to take photos because the weather ehre is so unpredictable. So now, even in low light situations, I hope I can try playing around with lighting effects.

This dish is so quick to make and extremely easy. It’s packed full of health and flavour and is perfect for after harsh training!!!!!!!!

Right, I’m going to stop babbling and head to bed… so tired… Zzzz…

Pan-Fried Salmon with Satuéed Savoy Cabbage
Serves 2

For the salmon:
• 2 x salmon fillets
• Coconut oil (for frying)
• Many heirloom, cherry, baby, regular, whatever tomatoes, halved (I like the smaller and colourful ones because they’re cute!)
• Many olives, halved
• A few mushrooms
• 2 cloves of garlic, grated/crushed/finely sliced
• Dried parsley or dill
• Olive oil (for drizzling)
• Toasted coconut (for garnishing)

For the cabbage:
• ~½ head of cabbage (or as much as you’d like!)
• Dried sage
• ~1-2 tablespoons of butter
• ~4 tablespoons water

For the salmon:
Melt the coconut oil in a large frying pan on high, then put in the salmon, skin side down to sear it. Leave on high for a couple of minutes. Flip the salmon over and sear on the other side for a couple of minutes, also.

Turn the heat down, add the tomatoes, mushrooms, olives, and garlic, add the parsley, and cook until the salmon is cooked, occasionally turning. You’ll have to judge when to add the tomatoes, mushrooms, olives and garlic, because it depends if you want them slightly cooked, well done, burnt, etc. About 5-7 minutes on medium is enough to make the tomatoes soften, which is what I like. So if you have a thick salmon fillet, you may want to leave those ingredients out until several minutes towards the end of the salmon’s cooking time.

For the cabbage:
Melt the butter in a saucepan on high, then add the cabbage. Fry for a couple of minutes, lower the heat, and add the water. Cover with the lid, and leave for about 10 minutes, tossing the cabbage every couple of minutes.

Serve the salmon on top of a bed of cabbage, and drizzle with olive oil. Garnish with toasted coconut, and add salt and pepper if desired.

Nom nom 🙂

Devoured: 27.10.2012 with my bro 🙂

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