Sweetheart Cabbage and Dill Salmon

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This is a recipe that I tried for the first time last night.  Arthur really liked it.  I served it with mashed potatoes--one of his favorite foods.  We were lucky enough to get a Sweetheart Cabbage from our CSA farm--Driftless Organics.  I've never seen this variety of cabbage for sale in the grocery store.  You could probably find it at a farmers' market.
Sweetheart, Pointed, hispi, hearted or sweetheart cabbage as it is sometimes known is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste.  If unavailable I'm sure you could use standard cabbage instead.  

We were only making dinner for 2 people so I didn't use as much as the recipe called for although Arthur said he wished we had had more cabbage!

1/2# of salmon--I used 2 pieces of Keta Salmon from our Sitka Salmon Shares.  The recipe said to skin the salmon which is not necessary.
1/4-1/2 Sweetheart or other variety of green cabbage
2 tablespoons fresh dill finely chopped
2 tablespoons of oil (I used sunflower oil); you could certainly use olive oil which is what the recipe called for
Juice of 1/2 lime or more if you wish
Sea salt and black or white pepper to taste
2 tablespoons butter

Place the salmon on a plate and drizzle with lime juice.  I'm sure you could also substitute lemon juice.
Preheat oven to 425 F.
Cut the cabbage in half lengthwise and then each piece again the same way. Slice each piece into approximately 1" strips. You may not need this much cabbage depending on how much fish you are preparing.
Heat the oil in a large frying pan, add the cabbage and cook for a couple of minutes stirring often.  Add the dill, season to taste and continue to cook for 4 minutes. 
Transfer the cabbage to an oven dish, place the salmon pieces on top, including the lime marinade if there is any left on the plate.  Put the dots of butter on top of the fish.  Cover the dish with foil.
Bake until the salmon tests done 120 degrees.  This only took about 8 minutes on our stove.  We don't like our fish overcooked but rather a bit on the rare side.  You can cook it longer if you prefer.
Serve with potatoes if you like.  

Recipe adapted from Every Day Healthy Recipes


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