-
1
Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
-
2
Preheat the oven to 250u00b0F.
-
3
Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
-
4
You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
-
5
Add the onion and saute for 1 minute.
-
6
Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
-
7
If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
-
8
Meanwhile, place the salmon fillets on a nonstick sheet pan.
-
9
Drizzle 1 tablespoon of the olive oil over each fillet.
-
10
Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
-
11
Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
-
12
When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
-
13
Keep warm while the salmon finishes cooking.
-
14
Remove the salmon from the oven and drizzle with the lemon juice.
-
15
To serve:.
-
16
Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
-
17
Season with freshly ground pepper, sprinkled on and around the fish.
-
18
Garnish with additional fresh dill, if desired, and serve.
