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.
(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
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
Lisa Zwirn can be reached at firstname.lastname@example.org.