Salmon, bacon, and cabbage come together in a perfect Irish dish. The apple cider vinegar is a nice counterpoint to the richness of the salmon.
|4||salmon fillets (6 oz. each)|
|1 T||olive oil|
|1⁄4 lb||bacon (thick-cut, diced)|
|1 lb||cabbage (green, shredded to 1/2-inch thick)|
|1⁄4 c||dry white wine|
|1⁄4 c||apple cider vinegar|
|1⁄2 c||fish stock (or water)|
|1⁄2 c||heavy cream|
|1 T||dill (fresh, chopped)|
|1 T||chives (fresh, chopped)|
Brush each side of the salmon fillets with olive oil. Heat a large skillet over high heat, and place the salmon fillets in it. Season with salt and pepper, and sear until evenly browned, about 2 minutes per side. Transfer to a dish and set aside. Wipe out the skillet with paper towels.
Cook the bacon inthe skillte over medium heat until crisp, 9-10 minutes. Remove the bacon with a slotted spoon, leaving the bacon drippint gs in the pan. Place the bacon on a layer of paper towels and set aside. Cook the cabbage int he bacon fat over medium heat for about 5 minutes. Stir in the wine, vinegar, stock or water, and cream. Cover and cook until wilted, 12-15 minutes. Reduce heat to low and place the salmon fillets in the pan on top of the wilted cabbage. Cover tightly and cook about 10 minutes, until the salmon is firm to the touch.
Spoon cabage onto each plate, and top with bacon and a salmon fillet and a spoonful of pan juices. Garnish with chopped dill and chives.