Fried salmon with kale and white cabbage
4 servings
25 minutes
Fried salmon with leafy and white cabbage is an exquisite dish of Italian cuisine that combines the freshness of seafood and the rich flavor of vegetables. Salmon baked to a golden crust remains juicy inside, while the cabbage cooked with olive oil gains a crispy texture and light caramelization. The lemon sauce with dill and Dijon mustard adds zest, highlighting the natural taste of the fish. This dish is perfect for both festive dinners and everyday menus, providing a harmony of flavors and nutritional value. Italian cuisine is renowned for its simplicity and high-quality ingredients, and this recipe is a vivid example that combines fresh, healthy products in an elegant presentation.
1
Preheat the oven to 230 °C. Evenly spread the leafy and white cabbage on a ribbed baking tray with 2 tablespoons of oil. Season with salt and pepper, and bake for 6 minutes. Stir.
- Tuscan kale: 800 g
- Savoy cabbage: 0.5 piece
- Olive oil: 6 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
2
Season the salmon fillet and place it on a baking sheet. Bake until done for about 10 minutes.
- Salmon fillet: 4 pieces
3
Meanwhile, mix lemon zest, lemon juice, dill, and mustard with the remaining ¼ cup of oil in a bowl. Season to taste. Before serving, drizzle this sauce over the vegetables and salmon fillet.
- Lemon zest: 1 teaspoon
- Lemon juice: 2 tablespoons
- Dill: 3 sprigs
- Dijon mustard: 1 teaspoon
- Olive oil: 6 tablespoons