Recipe Instructions:
Ingredients
4 slices thick cut bacon (6 oz.), preferably applewood smoked, cut into 1/2-in. pieces
8 cups thinly sliced green cabbage (from 1 head)
1/2 cup unsalted chicken stock
1/3 cup apple cider vinegar
3 tbsp whole-grain mustard, divided
3 tbsp light brown sugar, divided
1/2 tsp. kosher salt, divided
1/4 cup fresh dill, plus more for garnish
4 6-oz. skin-on salmon fillets
1/2 cup sour cream
Directions
Preheat oven to 425°F with racks in top and lower third positions. 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.
Cover Dutch oven and bake on lower rack, stirring halfway through, until cabbage is crisp-tender, about 30 minutes. 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. Garnish with dill.
