Great technique on the salmon from this Food52 pairing (www.food52.com). Scraping moisture from fish skin with the blade of a chef's knife is a technique Thomas Keller mentions in The French Laundry Cookbook. Along with using high heat, this is a foolproof way to cook meaty fishes.
The. cabbage dish is one that even cabbage-averse eaters will enjoy. Technique is again a key to make this dish work. Add the cabbage to the pan of bacon and leek in three successive batches to have a blend of soft, medium and slightly crispy textures.
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