This simple weeknight salmon entrée is a lesson in two cooking methods: pan-searing and braising. Skin-on salmon fillets are seared in a touch of olive oil until crispy and browned on both sides; this is my favorite way to prepare fish because it is easy, yes, but also I think it adds the most flavor to the fillets.

  Next, you add some sliced onion and red cabbage into a pan and let the braising begin! Braising simply means that you first cook something in a touch of oil or butter (a sauté if you will), then you add liquid to the pan to finish off the cooking.  The liquid in this case is tangy balsamic vinegar—a perfect accompaniment to the slightly sweet red cabbage and onions. Lastly, in the same pan that the salmon cooked in, you add some Dijon mustard and a touch of water (or white wine); cooked down until thick and smooth, the sauce is served over the fish and dinner is complete.  Such an elegant dinner, that also doubles as a helpful kitchen lesson.

(To view this recipe, click on the following link: https://www.marthastewart.com/314822/crisp-salmon-with-braised-red-cabbage-an )

Tagged: balsamic vinegar, braised red cabbage, braising, crisp salmon, crisp salmon with braised red cabbage and mustard sauce, crispy salmon, Dijon mustard, Martha Stewart, mustard sauce, onion, pan-seared salmon, red cabbage, salmon, searing, www.MarthaStewart.com