Recipe: Salmon with braised Napa cabbage

SALMON WITH BRAISED NAPA CABBAGE

Serves 4.

Salmon, bacon and cabbage are a match made in heaven: The richness of the salmon is a nice contrast to the sweet, delicate flavor of the cabbage.

• 4 slices bacon, cut into 1-in. pieces

• 1¹/₂lb. skinless salmon fillet, cut into 4 pieces (lengthwise, then crosswise)

• Coarse salt and ground pepper

• 1 medium Napa cabbage (about 2¹/₂lb.), halved, cored and thinly sliced crosswise

Directions

In a large, deep skillet with a lid, cook bacon over medium heat until crisp, turning occasionally, 5 to 8 minutes. With a slotted spoon, transfer to a paper towel-lined plate; set aside. Pour off all but 2 tablespoons fat from skillet.

Raise heat to medium-high. Season salmon with salt and pepper. Cook in skillet until browned, 1 to 2 minutes per side (salmon will finish cooking later on). Transfer to a plate and reserve.

Add as much cabbage to skillet as will fit; add vinegar. Cover skillet and cook over medium-high, tossing occasionally. Add remaining cabbage as there is room, cook until tender, 10 to 12 minutes. Season with salt and pepper.

Stir in bacon and place salmon on top. Cover skillet. Cook until salmon is opaque throughout, 3 to 5 minutes. Transfer cabbage and bacon onto four plates, placing salmon on top.

Calories373Fat20 gSodium423 mgSaturated fat6 g

Carbohydrates5 gCalcium242 mg

Protein42 gCholesterol130 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 5½ lean meat, ½ fat.

PICKLED NAPA CABBAGE

Allow yourself some time to make this pickled combo. It can be used 2 hours after it's been made or refrigerated for as long as 2 weeks.

•¹/₂medium Napa cabbage (about 1 lb.), sliced crosswise¹/₄in. thick

• 1 English cucumber, halved, seeded and thinly sliced on the diagonal

• 1 medium onion, halved and thinly sliced

• 1 c. white wine vinegar

•¹/₄c. coarse salt

Directions

In a large, heatproof bowl, combine cabbage, cucumber and onion.

In a medium saucepan, combine 1¹/₂c. water, vinegar, sugar and salt. Bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables. Using a dinner plate, press down on vegetables until they are submerged.

Let cool to room temperature. Transfer vegetables and liquid to an airtight container and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles.

Calories65Fat0 gSodium1,210 mgSaturated fat0 g

Carbohydrates15 gCalcium73 mg

Protein2 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 1 bread/starch.

OPEN-FACE HAM REUBEN SANDWICHES

Here's a lightened-up take on a classic Reuben sandwich. Feel free to substitute corned beef or roasted turkey breast for the ham.

• 4 slices pumpernickel bread

• 12 oz. thinly sliced cooked ham

• 2 c. well-drained Pickled Napa Cabbage (see recipe)

• 4 oz. sliced Swiss cheese

• 2 tbsp. ketchup

• Coarse salt and ground pepper

Directions

Preheat broiler, with rack set 4 inches from heat source. Lay bread on a broiler-proof baking sheet. Broil just until toasted, 1 to 2 minutes. Remove baking sheet from oven (leave broiler on).

Turn bread over; layer with ham, cabbage and then Swiss cheese. Broil until cheese is golden, 4 to 6 minutes.

Nutrition information per serving:

Calories450Fat26 gSodium2,477 mgSaturated fat9 g

Carbohydrates24 gCalcium287 mg

Protein31 gCholesterol86 mgDietary fiber4 g