Ingredients

• Kosher salt
• 4 carrots, thinly sliced
• 6 cups thinly sliced Savoy cabbage (about 1/4 head)
• 3 tablespoons unsalted butter
• Freshly ground pepper
• 1/4 cup sour cream
• 1 tablespoon whole-grain mustard
• 1 1/2 teaspoons champagne vinegar or white wine vinegar
• 1 tablespoon vegetable oil
• 4 6-ounce skin-on salmon fillets (preferably wild)
• 1 tablespoon chopped fresh dill
• Lemon wedges, for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the carrots and cabbage and cook until tender, 6 to 7 minutes. Drain and return to the pot. Add the butter and stir until melted; season with salt and pepper. Cover to keep warm and set aside. Meanwhile, mix the sour cream, mustard and vinegar in a small bowl; set aside.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and a few grinds of pepper; add to the skillet, skin-side down, and cook until the skin is golden brown and crisp, about 4 minutes. Flip and cook until just cooked through, 1 to 2 more minutes.
3. Stir the dill into the vegetable mixture. Serve with the salmon, mustard sour cream and lemon wedges.