Blackened Salmon & Cabbage

Jerk- or Cajun-seasoned salmon is seared until blackened, then served with quick-sautéed napa cabbage finished with apple cider vinegar and butter for a fast, savory weeknight meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl or zip-top bag, combine 2 tablespoons olive oil, the jerk seasoning, and 3/4 teaspoon salt. Cut the lime in half and squeeze in the juice. Add the salmon and turn to coat. If you have the time, let marinate in the refrigerator for up to 24 hours, but it’ll still be great if you don’t.

Step 2

Warm your largest skillet over medium-high heat for 4 minutes. Remove the salmon from the marinade, reserving the marinade, and place the salmon skin side down in the pan. Cook until a blackened crust forms on the bottom of the fish, 5 to 8 minutes. Using a thin spatula, flip the salmon, reduce the heat to low, and cook until an instant-read thermometer registers 130°F for medium-rare or 145°F for well-done, 2 to 4 minutes more. Transfer the salmon to a plate and cover with foil.

Step 3

While the salmon cooks, thinly slice the cabbage into 1/4-inch-thick ribbons (you’ll have about 10 cups).

Step 4

Place the skillet from the salmon (no need to wipe it out) over high heat. Add the cabbage (it’ll seem like way too much, but it’ll cook down!), the reserved marinade, garlic powder, and 3/4 teaspoon salt and cook, stirring occasionally, until tender and browned, 6 to 8 minutes. Stir in the vinegar and butter to melt. Taste and add more salt as desired.

Step 5

Divide the salmon fillets and cabbage among plates and serve.