Salmon with Braised Savoy Cabbage

Unlike plain green cabbage, savoy cabbage has crinkly leaves and a loosely furled head that often shares space in the produce section with Chinese cabbage and bok choy. Savoy cabbage is mild and sweetish in flavour -- a good counterpoint to the slightly more assertive taste of kale that is also used in this simple-to-make, very pleasing salmon bake. 

Salmon with Braised Savoy Cabbage


Quantity Ingredients
2 tsp olive oil
3 cloves garlic, minced
1 small Granny Smith apple, peeled and thinly sliced
3/4 lb. all-purpose potatoes, peeled and cut into 1/2
1/2 cup thinly sliced carrots
2/3 cup chicken broth
3 cups shredded Savoy cabbage
2 cups shredded kale
2 tbsp balsamic vinegar
1/2 tsp salt
1-1/4 lbs. salmon fillets, cut into 4 equal servings
1/2 tsp sage


1. Preheat oven to 425 degrees F. Spray 7 x 11'' baking pan with nonstick cooking spray. 2. In large nonstick skillet, heat oil over medium heat. Add garli and apple, and cook, stirring frequently, until apple is golden, about 3 minutes. 3. Add potatoes, carrots and chicken broth; cover and cook until potatoes are almost tender, about 7 minutes. 4. Stir in cabbage, kale, vinegar and 1/4 teaspoon of salt. Partially cover and cook until cabbage has wilted and potatoes are tender, about 10 minutes. 5. Meanwhile, place salmon in prepared baking pan. Rub with remaining 1/4 teaspoon salt and sage. Bake 10 minutes, or until salmon flakes when tested with a fork. Serve salmon on a bed of vegetables. Nutrition Information Per Serving: 330 calories, 12g total fat, 1.7g saturated fat, 3.8g fibre, 78mg cholesterol, 455mg sodium. 

Source: whole Health MD website at