Salmon and Savoy Cabbage Hash

salmon-savoy-cabbage-hash
Photo by Christopher Baker
Salmon and Savoy Cabbage Hash 3.2 28 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 393 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 72 mg
    • Sodium 345 mg
    • Protein 32 g
    • Carbohydrate 32 g
    • Sugar 4 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 83 mg

Heat oven to 400° F. Bake the salmon on a rimmed baking sheet until opaque throughout, 10 to 12 minutes. Let cool, then flake into large pieces.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the potatoes are tender, 8 to 10 minutes. Add the cabbage and caraway seeds and cook, stirring occasionally, until the cabbage is tender, 2 to 4 minutes. Stir in the salmon and cook until warmed through, 30 seconds. Stir in the vinegar. Serve warm.

Ingredients

  1. Check 1 pound skinless salmon fillet
  2. Check 2 tablespoons olive oil
  3. Check 1 pound new potatoes, thinly sliced
  4. Check 1 medium onion, sliced
  5. Check kosher salt and black pepper
  6. Check 1/4 head Savoy cabbage, sliced (about 8 cups)
  7. Check 1 tablespoon caraway seeds
  8. Check 3 tablespoons red wine vinegar

Directions

  1. Heat oven to 400° F. Bake the salmon on a rimmed baking sheet until opaque throughout, 10 to 12 minutes. Let cool, then flake into large pieces.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the potatoes are tender, 8 to 10 minutes. Add the cabbage and caraway seeds and cook, stirring occasionally, until the cabbage is tender, 2 to 4 minutes. Stir in the salmon and cook until warmed through, 30 seconds. Stir in the vinegar. Serve warm.