This recipe is kind of an accidental bridge for seasonal change. It wasn’t meant to be — I’ve spent some time reconceiving this recipe from one in the FODMAPs cookbook I used last summer (The Tummy Diet — didn’t love the book, especially the focus on weight loss, but a lot of the recipes were really good). In the original, it’s a giant sheet bake, but I couldn’t ever get it to turn out the way I wanted. Due to the FODMAPs elimination focus, this recipe doesn’t use garlic or onions — just garlic oil and scallion greens. It’s hearty but not heavy, and tastes great when it’s warm rather than hot.
In this remake, I’ve created a sort of stir-fry, a wok being big enough to contain giant amounts of cabbage before it cooks down. The other major change is that parboiling the potatoes allows them to break down and become almost a very thick sauce, flavored with dill and lemon and a bit of white wine. It coats the cabbage and just creates a great base for salmon.
WATCH THE SALMON. It’s a great fish to learn fish cookery on, as it’s fatty and forgiving, but overcooking it is so easy to avoid if you’re watching the fish. This is even more important if you’re keeping some of this leftover — it makes a great lunch.
- 3-4 medium potatoes about 2 lbs
- 2 Tablespoon garlic oil *see note
- 1 teaspoon dried dill
- 1.5 pounds green cabbage, shredded
- 1/3 cup lemon juice
- 1.25 pounds salmon, skin removed
- 3/4 cup scallion greens, chopped
- 1/4 cup dry white wine or veggie stock, if you prefer
- Parboil potatoes in salted water until a knife goes easily through them. Drain and rinse under cold water to cool. Only peel the potatoes if you hate the skin -- a lot of good vitamins, flavor, and fiber are in there.
- Heat a wok or your largest skillet over medium high. Add the garlic oil.
- Roughly chop the cooked potatoes and add to the wok. Mix well to coat with oil, adding a little more plain olive oil if necessary.
- Add the chopped cabbage, dill, and lemon juice. Mix well, and cook until the cabbage has started to wilt (to me, it starts to look rather glossy). Make sure that it's pretty thoroughly mixed -- the potatoes will be starting to sort of disintegrate, which is what I'm aiming for here.
- Top the skillet mixture with the cubed salmon and scallions, and pour the wine over the whole wok. Cover tightly with foil and cook for 5-10 minutes -- this really depends on a lot of factors, so check the fish at the lower end of the time span and keep watch.
Note- garlic-infused olive oil is a low-FODMAPs way to get some garlic flavor in your food. If you are totally cool with garlic, sautee about 1 teaspoon of minced garlic in your oil instead of using garlic oil. You can buy garlic oil or make your own garlic oil.