Slow Roasted Salmon with Cabbage,Bacon and Dill
Ingredients1 Head savoy cabbage( cored and sliced into shreds)
6 - 8 slices of Bacon Cut into 1 inch pieces.
1 small onion sliced fine
1 cup of chicken stock
6 oz of salmon fillet per person.
1 tsp of finely chopped dill
4 tsp Irish buttter
juice of 1 lemon
Pre heat oven to 275 (YES 275) In a large stock pot begin cooking the bacon over med heat stirring often.Render the bacon until crispy and then remove the bacon with a slotted spoon. By now your oven should be pre heated. Place the Salmon (skin side down)on the baking tray and add 2 pats of butter per fillet. Season with S&P ,the juice of the lemon and the dill. Add a little olive oil if you like. Bake the salmon for about 20 minutes depending on thickness. Back to the Large Bacon stockpot. Add the onion to the bacon fat and start cooking about 2 minutes.Add the chopped cabbage to the mix and also add the mushrooms and chicken stock. Season with S&P. As the cabbage begins to soften add a little chopped dill. The cabbage will take about 15-20 minutes on med low/med. When the salmon is finished remove from the oven. On a plate place the cabbage on the bottom and top with a fillet of Salmon. Garnish with the crispy bacon.