Yup, it is that time of year that we begin to notice last year’s summer attire (heck, even some of our winter clothes) are just a tad snug. Here is a great recipe that will make you feel just a little better about what you are eating. Delicious, crunchy and a true feel good dinner.
Pan Steamed Napa SalmonINGREDIENTS
1/4 cup honey1 teaspoon brown or Dijon mustard
1 teaspoon lemon juice1/2 pound Napa cabbage, chopped
2 cups cole slaw mix1 teaspoon pine nuts (See Note)
2 tablespoons olive oil1 pound salmon filets
Salt and black pepper to tasteINSTRUCTIONS
In a small bowl, whisk together honey, mustard and lemon juice; set aside. In another, larger, bowl, toss together cabbage and cole slaw mix; set aside.
Add pine nuts to large skillet over medium heat. Toss and cook for 3 minutes; add oil. When oil is hot, add cabbage mixture. Cover and let cook while coating all sides of salmon filets with honey mixture, about a minute.
Remove lid and place salmon on top of cabbage mixture. Cover, reduce heat to low and steam until salmon is completely cooked through, from 5-8 minutes, depending on the thickness of the salmon. Season to taste with salt and pepper before serving hot.
Enough for 2-3 peopleNote: Sunflower seeds work extremely well here.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.
