Salmon with braised leeks & cabbage

Name: Salmon with braised leeks & cabbage
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 1 3 - 4 oz salmon fillet per person, skin on; 2 leeks, white parts julienned; 1/2 head white cabbage, chopped; 1 medium sweet onion, sliced; 3 cloves garlic, chopped; 1 Tbsp olive oil; 1/2 cup dry white wine; 1/4 cup chicken broth; 1/2 lemon, juiced; salt & freshly ground pepper; fresh or dry sage & thyme

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Main Dish

Very Easy

50 min

Preparation

Preparation30 min

Cook time20 min

Cut the green leaves and root end off of your leeks and julienne the white/light green parts into thin, 2" long strips. Thoroughly wash to remove all dirt. Cut half a head of cabbage into strips, as well as slice the onion into strips. Coarsely chop your garlic.
Leave the skin on the salmon, but debone and pat dry. Sprinkle with a little salt, fresh pepper and sage and/or thyme. Or any other herbs you think sound good. The skin helps regulate how fast it cooks, by the way.
In a large saute pan, head tablespoon of olive oil. Add garlic, leeks and onion. Cook for 3-4 minutes until translucent and fragrant. Toss in cabbage along with chicken broth and 1/4 cup white wine. Mix around. Cover and let simmer for 5-7 minutes, until almost cooked.
Add in the rest of the wine, salt & pepper to taste, and the juice from half a lemon. Stir around. Place salmon, skin side down, on top of the vegetables. Cover and let steam for 3-4 minutes or until cooked to your liking.
Serve salmon on a bed of leeks & cabbage. It is probably wise to peel skin off of salmon before plating--scales are yucky.