Last week I got a little overly ambitious with my planned recipes and unfortunately when work got busy cooking an elaborate dinner was the last thing I wanted to do. So I’ve decided to play it a little more low key this week, but still just as delicious and healthy to boot.
My solution, pan seared salmon with a quick mustard sauce and easy bacon fried cabbage. Cabbage is one of my very favorite vegetables and I love that you can infuse it with so much flavor through very little effort. This version simply involves frying up some bacon, then sautéing onion, garlic and cabbage in the bacon fat, seasoning with salt and pepper and serving with crumbled crispy bacon on top. The fish is seared simply with salt and pepper and served with a 1 minute wholegrain mustard and dill sauce that really elevates and brightens this dish.
This meal is easily modified to be Whole30, Keto, Paleo and if you measure your proportions right is a great option for someone following the 2B Mindset program.
Seared Salmon with Mustard Sauce and Bacon Fried Cabbage
- 4 slices bacon, cut into 1 inch pieces
- 1 medium onion, quartered and sliced
- 2-3 cloves garlic, crushed
- 1 tsp olive oil (optional)
- 1 medium head of cabbage, quartered then sliced to about 1/4th inch (approximately 8-10 cups) Napa or green cabbage preferred
- 2 tsp brown sugar (optional, omit for Whole30, Paleo and Keto)
- salt & pepper, to taste
- lemon, divided into 2 halves
- 4 6 oz salmon fillets
- salt & pepper
- 1 tbsp olive oil
- 3 tbsp wholegrain mustard
- 1 tbsp honey (omit for Whole30 or Keto)
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- salt & pepper to taste
Make the Bacon Fried Cabbage
- Heat a large Dutch oven over medium high heat and add chopped bacon piece. Cook for 4-5 minutes or until bacon is brown and crisp.
- Using a slotted spoon, remove bacon to a paper towel lined plate. Be careful not to remove too much bacon grease as that is what you will cook the vegetables in.
- Place the sliced onions into the pot with the bacon grease and cook over medium heat until translucent and soft, about 4 minutes.
- Add in crushed garlic and cook for another 30 seconds or so until fragrant.
- Add in chopped cabbage, brown sugar (omit for Whole30, Keto & Paleo), and a generous pinch of salt & pepper. Turn heat to medium high and mix cabbage to coat. Cook for approximately 5 minutes until cabbage is tender. Add bacon back into the pot and cook for another minute or so.
- Remove from heat. Squeeze in the juice of half a small lemon and add any additional salt & pepper to taste.
Make the salmon and mustard sauce
- Take salmon out of the fridge and pat dry with a paper towel. Heat 1 tbsp of olive oil in a nonstick skillet over medium high heat until hot and shimmering.
- Season both sides of the salmon with salt and pepper. Place the salmon skin side down into the pan (you should immediately hear a sizzle) and cook over medium high heat for 3.5 minutes.
- Flip salmon to skin side down and continue to cook for another 4 minutes until the skin is nice and crispy and the salmon is cooked through. Immediately remove from the pan to a plate.
- While the salmon is cooking, prepare the sauce by whisking together the wholegrain mustard, honey (omit if Whole30 or Keto), fresh dill, juice of 1/2 lemon, 1 tbsp olive oil and a pinch of salt & pepper.
- Serve the salmon hot over a bed of cabbage topped with mustard sauce. Enjoy!
*Note* The above links are considered as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with.
The Jam Jar Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn income by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.