Salmon over Sweet and Sour Cabbage
- 2 teaspoons olive oil
- 1 medium sweet onion, thinly sliced
- 1 head (small) red cabbage (2 pounds), cored and thinlysliced (8 cups)
- 1/2 cup dry red wine
- 2 tablespoon balsamic vinegar
- 1/2 pint blackberries
- 4 pieces (5 ounces each) skinless center-cut salmon fillet
- Parsley leaves, chopped if desired, for garnish
In 12-inch skillet, heat oil on medium-high. Add onion; cook 3 minutes or until just tender, stirring. Add cabbage and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until just starting to wilt, stirring.
Add wine and vinegar. Heat to boiling. Cover; simmer on medium 25 minutes or until tender, stirring occasionally. Remove from heat; stir in blackberries and 1/2 teaspoon salt.
Meanwhile, preheat broiler. Line jelly-roll pan with foil. Sprinkle 1/8 teaspoon each salt and freshly ground black pepper on top of salmon. Transfer to pan. Broil 7 minutes or until just opaque throughout.
Divide cabbage among serving plates; top with salmon and parsley.
Tip: Blackberries add a rich, almost wine-like flavor, and a healthy dose of fiber," to this colorful vitamin C- and omega-3-packed dinner.
Nutritional Information (per serving): 335 calories, 13 g total fat, 2 g saturated fat, 90 mg cholesterol, 625 mg sodium, 20 g total carbohydrate, 6 g dietary fiber, 35 g protein