Balsamic Glazed Salmon with Braised Red Cabbage, Micro Greens and Baby Radish
As part of our Passover celebration, we present this fish course alternative. Gefilte fish is tired and uninspiring. So, here is something a little more fun and appetizing. Balsamic glazed salmon is sure to make a hit at the Seder table. This recipe incorporates elements from the Seder plate as well (vinegar, chazeret, karpas, and, the fish lives in salt water). Of course, this can be used any time of year. The sweetness of balsamic and dried fruit compliment the savory nature of the salmon, while the radish and greens bring a bit of punch and crunch. We serve it here as a first course, but this could easily be a dinner.
Table of Contents
Mazel Tov!
Balsamic Glazed Salmon with Braised Red Cabbage, Micro Greens and Baby Radish
From our passover menu
Ingredients
- 12 ounce Fresh center cut Salmon filet
- 1/2 cup Balsamic vinegar
- 1 ounce sugar in the raw
- 1/2 tsp chopped fresh garlic
- 1/2 tsp chopped fresh ginger
- 1 tsp chopped fresh dill
- Kosher salt and fresh ground black pepper to taste. Use for all parts of the dish.
- For the Cabbage
- 2 cups red cabbage, sliced thin
- 1/4 cup Shaved sweet onion
- 1/2 cup sugar
- 1 ounce raisins or other dried fruit like cranberry or cherry
- 1 cup red wine
- 1 ounce honey
- 1 cup Microgreens or herbs to garnish
- 2 medium lemons
- olive oil to cook and drizzle
- 2 or 3 each Small radishes, preferably in multiple colors for garnish
Instructions
- Cut your salmon into 4 equal portions. 2 to 3 ounces is good for a first course. Sprinkle evenly with salt and pepper
- Heat olive oil in a saute pan. Sear the salmon evenly on both sides. Place on a flat pan sprayed with pan spray and finish in a preheated 400 degree oven for about 8 minutes depending on the thickness of the fish.
- Add the garlic and ginger to the saute pan you cooked the fish in. add in the sugar and stir until the garlic, ginger, and sugar are cooked and form a syrup.
- Add in the balsamic and stir. Allow it to cook down until it is the consistency of a glaze.
- In a separate saute pan, heat some oil. Add in the onion and cabbage and stir. Cook this down until it becomes soft.
- Add the sugar and cook until it melts in. Then add the wine and dried fruit.
- Simmer the cabbage wine mixture until it is evenly coated.
- Plate the salmon on 4 separate plates. Brush the balsamic glaze on the salmon. Drape the cabbage over the top, then garnish with microgreens. sliced radishes and a slice of lemon.
- Squeeze more lemon over the microgreens. Drizzle with a little olive oil. Then, sprinkle a little kosher salt and fresh ground black pepper over the top. Serve warm
Notes
This is intended as a first course for this application. But, it can easily be served as an entree as well.