A skillet of braised cabbage is a traditional pairing with many meats, but the sweet vegetable can also become a comfy bed for salmon. With slivered fennel for extra flavor, the cabbage mixture simmers on the stovetop until it is meltingly tender. Nestle pieces of boneless salmon on top, and let the fish roast on the cabbage for a healthful, one-skillet meal.

Combine leftover salmon and cabbage in an Asian-style bowl of soba noodles, carrots, scallions, and cilantro, tossed with a rice vinegar-soy dressing. On another night, when you have fish or meat or vegetables in the fridge, make the salad again using what’s on hand. You won’t look at cabbage as a one-dance partner again.

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(Salmon with cabbage, soba noodles)

6 salmon fillets (3 pounds
total), with or without skin

1 medium head (about
2 pounds) green cabbage

2 bulbs fresh fennel, green
stalks and leafy fronds
intact

2 large carrots

3 scallions

1 lime

½ bunch fresh cilantro

Salt and black pepper

1 teaspoon sea salt

4 tablespoons olive oil

2 tablespoons canola oil

1 teaspoon toasted
sesame oil

8 ounces dried soba noodles

3 tablespoons seasoned
rice vinegar

2 tablespoons white
wine vinegar

1½ tablespoons soy sauce

1 tablespoon light brown
sugar

1 teaspoon crushed
red pepper

¼ cup dry-roasted peanuts

1½ cups chicken or
vegetable stock