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SERVES:
2

INGREDIENTS:

• 2 6-7 ounce boneless, skinless salmon fillets (tail pieces if possible)


• Approx. 1 cup all-purpose flour


• 1 large egg beaten with 1-2 Tbs water


• Approx 1- 1 1/2 cups dehydrated potato buds


• 1 heaping Tbs finely chopped fresh rosemary


• 1/2 medium white onion, thinly sliced


• 3 cups thinly sliced red cabbage (2-3 inch length is good)


• 2 Tbs butter or olive oil to saute onions


• 1- 1 1/2 cups vegetable or chicken stock for braising cabbage


• 2-3 tsp Dijon mustard

PROCEDURE:

For the cabbage and onions, use a large saute pan, on medium high heat with a couple Tbs of butter, to saute half of a medium, thinly sliced white onion until it starts to soften up.

Then add about 3 cups of thinly sliced red cabbage and about 1- 1 1/2 cups of chicken or vegetable stock and put a lid on top.

Next, you'll need to set up a dredging station with a little all-purpose flour in one large shallow bowl, a couple of beaten eggs in another bowl and some potato buds with about 1 Tbs of finely chopped fresh rosemary added to that in the third bowl and, its a good idea to cut the tail pieces in half lengthwise...so they're easier to handle....and then dredge them first in the flour, then the egg mixture and then in the potato mixture.

When the cabbage is nice and soft and most of the liquid is gone, turn the heat off on that and stir in a good dollop of Dijon mustard.

Next, add a good splash of olive oil to a large, nonstick pan on medium high heat and, when the oil is hot, carefully add the salmon fillets.

Stay with those and, after a minute or two at most, carefully flip them over in the pan...turn the heat down a bit.....and finish cooking them through on the second side.

hints:

Skinless "tail" pieces of salmon work better for this because they're thinner and they'll cook faster without burning the potato crust....but you could use thicker pieces of salmon and then finish them in the oven instead of on the stove top. Keep your eye on the cabbage to make sure the pan doesn't dry out while it is cooking.
Hungry Jack dehydrated potatoes work just as well.