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Corned Salmon and Savoy Cabbage

Corned Salmon and Savoy Cabbage

If there's corned beef, then why not corned salmon? The term "corned" apparently comes from when salt looked more like corn kernels. This is a delicious and flavorful twist on a familiar favorite.

As with all of these recipes, it’s important to pay attention to the quality of ingredients... this is a simple recipe and the quality of ingredients should shine through. The potatoes are ideal accompaniments to the cabbage and salmon and are best enjoyed with the full flavor of the delicate and mineral-laden skin.

Click here to see 6 Inspired Takes on Corned Beef and Cabbage.

Notes

*Note: The amount of water will depend on your blender and the size of its blending top; ideally, you want to use as little water as possible to maintain the freshest herb flavor. You may have to add more water to achieve the smooth green coulis, but do so in small increments.

Ingredients

For the wilted cabbage

  • 1 leek, halved lengthwise and rinsed
  • 2 tablespoons unsalted butter
  • 2 tablespoons water
  • Salt and pepper, to taste
  • 2 small heads green savoy cabbage, stemmed
  • 3 freshly ground green cardamom pods (optional)

For the braised potatoes

  • 1 1/2 pound fingerling, Ozette, or ruby crescent potatoes
  • Salt and pepper, to taste
  • 2 sprigs thyme

For the green herb coulis

  • 1 bunch flat-leaf parsley, stemmed
  • 1 bunch tarragon, stemmed
  • 1 bunch dill, stemmed
  • 1 bunch chives
  • 1 ice cube
  • Salt and pepper, to taste
  • 6 tablespoons unsalted butter, cut into 6 equal pieces

For the salmon

  • 1/4 cup kosher salt
  • 2 tablespoons brown sugar
  • 4 tablespoons coriander seeds, toasted
  • 2 tablespoons cracked black pepper
  • 2 large fresh bay leaves, chopped roughly
  • 4 large cloves garlic, sliced thinly
  • Four 7-ounce skin-on salmon fillets, preferably from the thicker end (head end) of the fish
  • 3 tablespoons grapeseed oil

Servings4

Calories Per Serving576

Folate equivalent (total)162µg41%

Riboflavin (B2)0.3mg16.1%


4 Types of Cabbage You Need to Know About (Because Cabbage Rules)

Corned beef and cabbage. Cole slaw. Sauerkraut. Stir fry. All great. All appropriate avenues for cabbage. But when you head to the supermarket to buy this crunchy vegetable, there isn’t just one big bin of cabbage. There are different types of cabbage, some smaller, some larger, some different colors, and some different textures. Which leads us to the question, what’s up with all those different types of cabbage? Well, this is what’s up:

Corned beef and green cabbage, friends since forever

Photo by Laura Murray, styling by Anna Bilingskog


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Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

While Corned Beef braises in the oven, cabbage wedges and potatoes are roasted for a full meal. A bonus recipe for the leftovers is included too!

While Corned Beef braises in the oven, cabbage wedges and potatoes are roasted for a full meal. A bonus recipe for the leftovers is included too!

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Ingredients:

  • 1 boneless Corned Beef Brisket with seasoning packet (3-1/2 to 4 pounds)
  • 6 cloves garlic, peeled
  • 2 teaspoons whole black peppercorns
  • 2 cups water
  • 6 tablespoons butter
  • 1 cup thinly sliced green onions, including white and green parts
  • 1/2 cup horseradish
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
  • 1-1/2 pounds small red-skinned potatoes, cut in half

Cooking:

Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place Corned Beef Brisket in roasting pan sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.

Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts mix well. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover vegetables continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.

Combine glaze ingredients in small bowl. Remove brisket from roasting pan place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.

Carve brisket diagonally across the grain into thin slices. Serve remaining brisket and potatoes with cabbage.


10 Cabbage Recipes The Whole Family Will Enjoy

Red or green, Napa or Savoy, raw or cooked, pickled or fermented. However you slice or dice this cruciferous vegetable, chew on this: Cabbage contains loads of fibre, is an excellent source of vitamin K, vitamin C and vitamin B6, and is a very good source of manganese, potassium, folate and copper, while also providing cholesterol-lowering and digestive health-supporting benefits. Plus, it can be pretty tasty too.

Healthy, budget friendly, easy to store and available year-round, versatile cabbage should be kept cold in a perforated plastic bag stored in the vegetable crisper drawer of the refrigerator or in a cold cellar. At the market or grocery store, choose whole cabbage heads (rather than pre-cut) that are heavy and dense, with tight, crisp leaves that are from free of cracks or blemishes.

Savoy and Napa cabbage will last at least a week, while green or red cabbage can keep for months under the right conditions. Once cut, cabbage quickly begins to lose its vitamin C content, so plan accordingly.

From slaw to sauerkraut and cabbage rolls to kimchi, read on to find your new favourite ways to cozy up to cabbage.


Pan-Roasted Salmon with Savoy Cabbage, Cider and Bacon

In a medium saucepan of boiling salted water, blanch the cabbage until barely tender, about 30 seconds. Plunge the cabbage into a bowl of ice water to stop the cooking. Drain and pat dry.

In a medium saucepan, boil the cider with the vanilla bean until reduced to 1/4 cup, about 10 minutes. Remove from the heat.

Preheat the oven to 400°. Scatter the bacon in a pie pan and roast for 15 minutes, or until crisp and most of the fat has been rendered. Transfer the bacon to a plate. Leave the oven on.

Meanwhile, in a small saucepan, combine the wine with the shallots, vinegar, peppercorns, tarragon stems and bay leaf. Boil until the liquid has reduced to 2 tablespoons, about 12 minutes. Strain the sauce into a small saucepan.

In a large ovenproof skillet, heat the vegetable oil until almost smoking. Season the salmon with salt and pepper and set the fillets in the skillet, skin side up. Cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the fillets and cook for 2 minutes longer, then transfer the skillet to the oven and roast the fish until just cooked through, about 6 minutes.

Bring the wine reduction to a simmer and swirl in 4 tablespoons of the cold butter until smooth. Remove from the heat, add the tarragon leaves and chives and season with salt and pepper. Reheat the reduced cider over moderately high heat discard the vanilla bean. Add the cabbage and bacon and cook until warmed through. Season with salt and pepper and swirl in the remaining 1/2 tablespoon of butter.

Spoon the cabbage onto 2 large warmed dinner plates. Set the salmon alongside, spoon the herb butter sauce on the fish and serve.


Heat the butter in a large pan, add the onion and fry gently for five minutes.

Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking.

Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture.

Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.)

At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge.


The Ultimate Corned Beef and Cabbage

Americans still think we live on corned beef and cabbage over here," says Irish cookbook author and teacher Darina Allen.

In fact, the dish that's synonymous with St. Patrick's Day and all things Irish in the U.S. is so rarely eaten in Ireland—for the holiday or otherwise—that some people wonder if it's actually Irish at all. In Irish Country Cooking, Malachi McCormick says he likes corned beef, but then adds: "But our national dish? No, it's a New World dish!" Furthermore, thanks to the many awful versions served in bars in the U.S.—and washed down with plastic cups of green beer—this one-pot meal is often reviled by Irish Americans and Irish-for-a-Day Americans or, at the very least, relegated to a sloshy once-a-year tradition.

So let's set a few things straight: First, corned beef and cabbage is most definitely Irish. Second, when properly made it's "delicious," says Allen—recent taste tests here at Epicurious confirm that the corned beef and cabbage recipe from Allen's cookbook Irish Traditional Cooking is indeed fantastic. Third, with the current multicontinent trend of chefs looking to the past for inspiration coupled with a craze among food-lovers for all things cured, this briny classic is poised for a comeback.

Although corned beef is "almost a forgotten flavor in Ireland," according to Allen it was once an extremely popular and important food for all classes. To "corn" something is simply to preserve it in a salty brine (the term corn refers to the coarse grains of salt used for curing). In the days before refrigeration, corning was essential for storing meat, especially from large animals like cows. Historically, beef that was slaughtered and corned before the winter was served with the first fresh spring cabbage to break the Lenten fast on Easter.

Corned beef has always been associated with Cork City, because, Allen explains, "that was the provisioning port for boats before they crossed the Atlantic." In fact, between the 1680s and 1825, corning beef was Cork City's most important industry. The meat was exported to Britain, continental Europe, and as far away as Newfoundland and the West Indies.

These days in Ireland, corned beef is still most associated with County Cork, where Allen's Ballymaloe Cookery School and the Ballymaloe House and restaurant started by Allen's mother-in-law, Myrtle Allen, are based. Corned beef is sold at the English Market, a huge covered market in Cork City, and is also available at the Farmgate Café within the market—Allen says Ballymaloe House also serves it occasionally for lunch. "So there are people who eat it all the time."

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But even in Cork, Allen says, corned beef "seems to be a flavor that a lot of older people enjoy more than younger people." Why, then, has corned beef dwindled in popularity? "The Irish economy is very, very strong, and with that comes changes in people's diets," she says. Yet for Irish immigrants, many of whom fled their famine-stricken homeland during the heyday of corned beef, the dish remained important. "The immigrants brought it with them and it became sort of like a cult food," says Allen. "I think what happens sometimes when people immigrate is life stands still. Their memories of a country, and of the traditions, stay as it was when they left."

But with so many chefs looking to the past for inspiration, corned beef could be poised for a comeback in its country of origin. "[Irish] chefs are serving a lot of peasant foods and highlighting them again," says Allen. D.I.Y. fever could also play a role in corned beef's return to the Irish table. "Over here, just as over on your side [of the Atlantic], a lot of younger people are getting involved in curing their own bacons and hams and things again, making sausages and salamis," says Allen, who runs a series of "forgotten skills" courses at Ballymaloe Cookery School, teaching students how to keep chickens, make homemade sausages, build a smokehouse, and so forth.

The Epicurious edit team put Allen's corned beef and cabbage to the test: We purchased a four-pound piece of cured meat from Prime Cuts, an Irish butcher in the Woodlawn neighborhood of the Bronx in New York and slow-cooked it with cabbage, carrots, and onions. The scrumptious results convinced us that the dish is indeed ready for a revival. Allen says of the St. Patrick's Day corned beef and cabbage connection, "It's lovely to have one dish associated with a day." As we thoroughly enjoyed many days of leftovers from our St. Patrick's Day preview, we'll add that it's even lovelier for that dish to be so good youɽ eat it any day.

Choosing the Right Piece of Beef

When buying corned beef, be sure to get "ready-to-cook" not precooked meat. Allen says the meat should be nice and firm and not bright pink. "If it's too bright pink they've used too many nitrates," she says. Brisket is the most common cut of corned beef you'll find at the grocery store (get the leaner flat-cut brisket if you can find it). Some Irish butchers also sell "silverside," a lean cut from the round (it's the cut recommended by the butcher at Prime Cuts, a renowned Irish shop in the Bronx). Tommy Moloney's is a reputable online source for many Irish products, including corned beef.

Home Cures: Corning Your Own Beef

While corned beef is easy enough to come by at the grocery store or butcher, especially around St. Patrick's Day, you can also easily cure it yourself. "It just depends on how much of a kick you get from doing something from scratch yourself," says Allen. If you're up for the challenge, follow the following simple instructions from Jason Fahey, the chef at Ballymaloe House. Michael Cuddigan, the butcher who supplied meat to Ballymaloe House and Ballymaloe Cookery School, taught Fahey the recipe before he retired. "It is a great thing to pass on these skills from one generation to another," says Allen.

Corning Instructions: Put 2 pounds of salt in a 20-pint bucket and fill it two-thirds with cold water (note: this is about seven quarts of water). When the salt dissolves, put a 4 1/2 to 5-pound piece of meat in, weigh it down if necessary with a heavy platter, and allow to soak, refrigerated, for 24 to 36 hours (and no more than 48 hours). Remove and cook according to your recipe (it is not necessary to rinse the meat before cooking).

Corned Beef with Cabbage

Cooked to Perfection

To keep your carrots, onions, and cabbage from turning to mush, be sure to use large pieces. Allen uses carrots that are two inches in diameter and cuts them into chunks three or four inches long. She cuts large onions into quarters or uses whole small onions, and quarters a whole cabbage and adds it after the meat and other veggies have stewed for a while. If youɽ like, you can also add white turnips, rutabaga, or celeriac. To stop the meat from getting tough, keep it covered with water at all times (add more hot water if it cooks down), and once the liquid comes to a boil, reduce the heat, cover the pot, and let it simmer. "Don't have it at a mad rolling boil all the time," says Allen. "Once it comes to the boil, it can just simmer along gently then. That will keep it nice and tender and won't toughen the meat."


Ingredients

  • One 7-lb. corned brisket
  • 4 bay leaves
  • 1 tbsp. dried thyme
  • 1 tbsp. juniper berries
  • 1 tbsp. whole black peppercorns
  • 1 tbsp. yellow mustard seeds
  • 2 tsp. whole cloves
  • 1 medium yellow onion, halved
  • 1 medium head of garlic, peeled
  • 1 small savoy cabbage (1¾ lb.), cut into 6 wedges
  • 12 small red potatoes (11 oz.)
  • 6 small Japanese turnips, peeled and trimmed (14 oz.)
  • 6 small golden beets, peeled and trimmed (10 oz.)
  • 6 medium carrots (12 oz.), peeled and cut into 4-inch lengths
  • 6 medium parsnips (11 oz.), peeled and cut into 4-inch lengths
  • 1 cup Castelvetrano olives
  • Mustard or freshly grated horseradish, for serving

What’s in this Cabbage Wrapped Salmon recipe?

  • Savoy cabbage
  • salmon
  • cream
  • eggs
  • basil
  • salt, pepper
  • citrus vinaigrette

I’ve been making variations of this Cabbage Wrapped Salmon recipe for years, and this one is my favorite.

Steaming the salmon inside the cabbage leaves creates a super succulent texture.

I drizzle a citrus vinaigrette over it which seeps into every crevice. Delicious!

So the next time you’re in the mood for cabbage with salmon, do not think past this delectable cabbage steamed salmon recipe!

It might look very intricate, but it’s really quite simple. You can do it! And I promise you, you’ll totally WOW your guests!


Watch the video: Dimljeni Losos S Kineskim Kupusom (January 2022).