Salmon with cumin and cilantro

Taken from a New York Times recipe.

Salmon with cumin and cilantro
serves 6

Combine in a small bowl:
2 tsp. ground cumin
1/2 tsp. smoked paprika
1/8 cup olive oil

Place whole salmon fillet on a foil-lined baking sheet. Season with salt and pepper, then rub liberally with spiced olive oil mixture.

Cook at 350 for 15-18 minutes.

Combine in a food processor:
2 bunches cilantro, rough chopped
1/2 cup sliced green onions or chives
2 tbsp. fresh lime juice
1/2 cup olive oil + garlic-infused olive oil (3:1 ratio recommended)

After sauce is blended, add salt and pepper to taste.

Serve salmon with cilantro sauce spooned over top.

Braised cabbage with bacon

Taken from a Serious Eats recipe, in which the chicken was lackluster but the cabbage was delicious.

Braised cabbage with bacon
6-8 servings

Shred 1 head of green cabbage in a food processor using a slicing disk, as for coleslaw, then set aside.

In a large Dutch oven, brown for about 3 minutes:
8 oz. (1/2 lb.) thick cut bacon, cut into 1/2 inch lardons

Add and cook for 4 minutes, until softened:
1 medium onion, thinly sliced

Add and cook for 4 minutes, until softened and starting to brown:
1 head green cabbage, finely shredded

Add and deglaze:
1/2 cup apple cider vinegar
2 Tbsp. whole grain Dijon mustard

Add:
3 cups chicken stock
3 Tbsp. sugar
2 bay leaves
6 sprigs of thyme

Place into a 350* oven. Cook uncovered for 45 minutes, until liquid is reduced by half.

Finish with 2 Tbsp. butter.