Skillet Salmon, Stir-Fried Cabbage; late fall flowers

I had a discussion recently, with a Canadian friend, who was amazed that we don’t have collard greens in France.

We don’t have mustard greens either.

The French eat the chard stems, which are very wide on the variety grown here, and discard the leaves.

I can buy Old El Paso taco kits here but I rarely see what is called ‘white cabbage’ here and just plain ‘cabbage’ in the U.S, – and in Ireland, Germany, and countless other places. It’s the cabbage used to make coleslaw and sauerkraut.

The common cabbage in our area is green or Savoy cabbage.

It may not make good kraut but it makes a great stir-fry.

I love learning about new vegetables. There is an effort here to bring back old, underappreciated, varieties.

More fun…. once I figure out what to do with them.

Click here to Pin Skillet Salmon, Stir-Fried Cabbage


Skillet Salmon, Stir-Fried Cabbage

I cut the salmon filets in half for easier handling. You could also use salmon steaks.
2 cups of cabbage is 1/4 – 1/3 medium size head…. or just measure in a coffee mug.

  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Fish


  • 2 salmon filets, 6oz (180gr) each, cut in half
  • 2 tbs ketchup
  • 2 tbs sweet soy sauce
  • 2 tbs Balsamic vinegar
  • 2 tbs olive oil, divided
  • 4oz (120gr) mushrooms, trimmed, roughly chopped
  • 1 medium leek (1″ diameter) trimmed, rinsed, thinly sliced
  • 2 cups Savoy cabbage, roughly chopped
  • 2 tsp sesame oil


  • Combine 1 tbs each soy sauce, ketchup, vinegar, and brush over salmon.
  • Allow to marinate for 10 minutes while you cut the vegetables.
  • Heat 1 tbs oil in medium non-stick skillet over medium-high heat.
  • Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown.
  • Turn skin side down and sauté 6 – 7 minutes longer.
  • Turn the heat to low, cover and let finish cooking, about 5 minutes longer, depending on thickness.
  • Heat remaining 1 tbs oil in a medium – large skillet.
  • Add leeks, musrhooms, cabbage, and stir-fry unitl tender, about 10 minutes.
  • Add remaining soy sauce, ketchup, vinegar, and sesame oil. Stir well to combine.
  • To serve: Divide vegetables onto 2 plates and top with salmon.


You can substitute a medium onion, chopped, for the leeks. If you do, stir-fry that first for a few minutes before adding the cabbage and mushrooms.
In either case, if you want the vegetables more done, reduce heat and cover for 5 minutes to finish.

Keywords: skillet salmon, pan-fried salmon, fried cabbage

Skillet Salmon with Stir-Fried Cabbage

The big holiday weekend in the U.S., with lots of people traveling and having big, indoor gatherings, is over.

It makes me sad to think of the repercussions in the weeks ahead.

It cheers me to look at the last bit of nature showing off her colors before winter takes hold.

I don’t know what they are – and it’s not important enough for me to take the time to do a search.

They bloom every year at this time.

For a few weeks before winter we have an abundance of yellow flowers.

They make me happy.

5 thoughts on “Skillet Salmon, Stir-Fried Cabbage; late fall flowers”

  1. They look like a version of Coreopsis. Very pretty.

    I love salmon. I haven’t had it with a cabbage side. I make cabbage and noodles in the winter. Often unfortunately for my waistline. But I couldn’t find regular cabbage at one point and used the savoy. I thought it was actually better however, I don’t often see the savoy in the markets I shop here so stick with the regular.

    • Cabbage & noodles – and sausage and sage is one of our favorite winter dishes. Usually the only way I see the ‘regular’ cabbage is in a prepackage thing for a French pot au feu, with 1 wedge of cabbage included. I don’t buy it. Shopping is always interesting here lol

Comments are closed.

Share via
Copy link