In this richly flavored dish, the salmon and cabbage are cooked in rendered bacon fat; for a vegetarian variation, omit step 1 and start by heating two tablespoons olive oil in the skillet.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large, deep skillet with a tight-fitting lid, cook bacon over medium heat until crisp, turning occasionally, 5 to 8 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
Step 2
Raise heat to medium-high. Season salmon on both sides with salt and pepper. Cook until browned, 1 to 2 minutes per side (salmon will finish cooking later). Transfer salmon to a plate.
Step 3
Put as much cabbage into skillet as will fit; add vinegar. Cover; cook, tossing occasionally, adding more cabbage as it wilts. Once all cabbage has been added, cook, covered, until tender, 10 to 12 minutes. Season with salt and pepper.
Step 4
Stir in bacon, and place salmon on top. Cover; cook until salmon is opaque throughout, 3 to 5 minutes. Divide cabbage mixture among four plates, top with salmon, and serve.
Storing Bacon
Step 5
If you’re not going to use all of the bacon in a package within a few days, wrap the uncooked portion tightly in plastic, then freeze in a resealable plastic bag up to 1 month. For convenience, you may want to wrap a few strips together for single servings. Thaw frozen bacon in the refrigerator before cooking.
