The oven does the bulk of the work in this hands-off weeknight dinner.
Fred Hardy
Crank up the oven and let it help you put dinner on the table.
This impressive dish makes for aneasy Easter dinneras well as a weeknight meal.
Photo:Fred Hardy
Ingredients
4slicesthick cut bacon (6 oz.
), preferably applewood smoked, cut into 1/2-in.
Cook bacon in a Dutch oven over medium, stirring occasionally, until fat renders, about 10 minutes.
Add cabbage; cook, stirring often, until starting to soften, about 4 minutes.
Add stock, vinegar, 1 tablespoon mustard, 2 tablespoons sugar, and 1/4 teaspoon salt.
Remove from oven and stir in dill.
Meanwhile, place salmon, skin side down, on a foil-lined baking sheet.
Combine remaining 2 tablespoons mustard and 1 tablespoon sugar in a small bowl.
Spoon mixture over salmon.
Bake salmon on top rack until slightly opaque in center, 10 to 12 minutes.
Remove from oven and sprinkle with remaining 1/4 teaspoon salt.
Spread 2 tablespoons sour cream on each plate.
Place cabbage and salmon on top.
2,000 calories a day is used for general nutrition advice.
