Salmon Fillets with Crunchy Savoy Cabbage
Serves 2
For the Cabbage
1 head Savoy cabbage, washed and drained
1 tablespoon olive oil, approximately
Kosher salt
Freshly ground black pepper
1 tablespoon toasted sesame seeds
DIRECTIONS
Cut the cabbage into quarters, then slice very thinly. Heat the olive oil in a heavy skillet on medium-high until it shimmers. Season the oil in the pan with 2 generous pinches of Kosher salt and black pepper to taste. Add the cabbage, working in batches if necessary to avoid over-crowding the pan—you want the cabbage ribbons to begin to brown slightly as they wilt, and the heat of the pan evaporates the moisture. Using tongs, turn the cabbage every minute or so, to allow even browning and distribute the seasonings. When the cabbage has brown marks and has softened but remains a little bit crisp, taste and adjust seasonings, then add sesame seeds Repeat as needed to finish all the cabbage (there may be some leftovers depending on the size of the cabbage and your appetite!). Toss to combine, and make a bed of the cabbage on each of two serving plates.
For the Salmon Fillets
3/4 pound center-cut salmon fillet, 1-inch thick, skin removed
1 tablespoon olive oil plus more for oiling the fish
Kosher salt
Freshly ground black pepper
2 teaspoons dried thyme, approximately
1 tablespoon unsalted butter
Aged balsamic vinegar, for drizzling (or, regular balsamic vinegar simmered until reduced by about 2/3, should be slightly syrupy)
DIRECTIONS
Cut the salmon fillet into two equal portions, and brush both sides of each piece with olive oil. Sprinkle with salt, pepper, and the dried thyme (both sides should be well-crusted – don’t be shy).
In a large skillet, heat 1 tablespoon olive oil on medium-high. Add the butter to the hot oil and when it foams, carefully place the fillets flesh-side-down in the skillet. Cook the fish fillets without moving until the edges begin to crisp, about 2 minutes. Decrease the heat to medium and cook until the first side is golden brown, about 1 minute more. Turn the fillets and continue cooking until medium rare and the other side is crisped, 5 to 7 minutes depending on their thickness. Carefully remove the salmon fillets with a spatula and place on a paper-towel lined plate briefly to drain. Place on serving plates with the bed of Savoy cabbage. Drizzle with balsamic vinegar or reduction. Serve immediately.
