Salmon Fillet on Creamy Mustard Savoy Cabbage with Dill
Juicy pan-seared salmon fillet meets tender savoy cabbage in a delicate French mustard cream sauce with fresh dill. A quick, warming comfort meal for chilly November days.
- Total time30 min
- servings2
- DifficultyEasy
- Per portion737 kcal
Ingredients
for 2 servings
- 300 g Skinless salmon fillet
- 400 g Savoy cabbage
- 1 Onion
- 20 g Butter
- 1 tbsp Rapeseed oil
- 100 ml Water
- 150 ml Whipping cream
- 1½ tsp Dijon mustard
- 1 tbsp Lemon juice
- 10 g Fresh dill
- 1 pinch Nutmeg
- Salt, to taste
- Black pepper, to taste
Preparation
Quarter the savoy cabbage, remove the hard core, and cut the leaves into strips about 1 cm wide. Wash the strips thoroughly in a colander and drain well.
Heat the butter in a large, deep skillet over medium heat and sauté the finely diced onion, stirring, until translucent.
⏱ 3 min
Add the cabbage strips and water, season with a pinch of salt, and let the cabbage braise covered over medium heat until it wilts and is tender to the bite.
⏱ 8 min
Pour the whipping cream over the cabbage, stir in the Dijon mustard, and let everything simmer gently uncovered until a creamy sauce forms.
⏱ 4 min
Meanwhile, pat the salmon fillets dry with paper towels and season all over with salt and black pepper.
Heat the rapeseed oil in a second non-stick pan over medium-high heat and sear the salmon fillets for about 4 minutes on each side until golden brown and cooked through to a juicy center (internal temperature at least 63 °C).
⏱ 8 min
Season the creamy cabbage with lemon juice, nutmeg, salt, and pepper, fold in half of the chopped dill, and arrange the salmon fillets on the cabbage, sprinkled with the remaining dill.
Nutrition · Per portion
| kcal | 737 kcal |
|---|---|
| Protein | 38.1 g |
| Carbohydrates | 14 g |
| Sugars | 12.8 g |
| Fat | 56.9 g |
| Fiber | 6.5 g |
| Salt | 0.4 g |
Calculated from the ingredients with the German nutrient database BLS 4.0 by the Max Rubner Institute.
Allergens: Fish, Milk, Mustard
