Salmon With Mustard Piccata Sauce
Recipe by Kay Chun | Total time: 30 minutes Cabbage and salmon are a wonderful pairing, united here by a zippy buttery piccata sauce. This cabbage is roughly chopped, seasoned simply with salt and pepper, and lightly caramelized in a skillet, allowing its natural sweetness to shine through. Salmon is steamed right on top of the cabbage until tender and flaky for an effortless and elegant one-skillet meal. Spiked with English mustard for extra heat (Dijon is a good alternative), the bright and tangy sauce complements both the fish and cabbage and emboldens the entire dish. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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