SERVES:
4

INGREDIENTS:

• 1 1/2 pounds baby red or white potatoes


• An equal amount of thinly chopped white cabbage


• 1/2 cup chopped green onion


• 3-4 Tbs butter


• Salt and pepper to taste


• 4 6-7 ounce, boneless skinless salmon fillets


• Approx. 3-4 Tbs honey


• Approx. 3-4 Tbs Dijon mustard (or more to taste)

PROCEDURE:

Count on equal amounts of potatoes and cabbage for this and get started by cooking 1 1/2 pounds of potatoes in boiling water. Once those are going along, cut an equal amount of white cabbage into thin, bite sized pieces.

Then use a large pan, on high heat with about 1/2-inch of water and a lid to cook the cabbage. Keep your eye on the cabbage, it'll probably take about five to six minutes for the cabbage to soften up, then drain it and keep it warm.

When the potatoes are done, drain those and add a few Tbs of butter and a handful of chopped green onions and smash those with a potato masher. Then add the cooked cabbage fold that in and season it to taste with salt and pepper.

Keep the potatoes warm after you are done smashing them and you can use the same pan you cooked the cabbage in to sear the salmon fillets.

While the salmon is cooking, take a minute to combine equal parts honey and Dijon mustard.

When the fish is cooked to your liking, serve it over the top of some of the smashed potatoes and drizzle some of the honey mustard over the top of everything.

HINTS:

Use cubed regular potatoes instead of baby potatoes if that is what you have on hand.