Salmon with Braised Napa Cabbage

• 4 slices bacon (4 ounces), cut into 1-inch pieces
• 1 1/2 pounds skinless salmon fillet, cut into 4 pieces (lengthwise, then crosswise)
• Coarse salt and freshly ground pepper
• 1 napa cabbage (about 2 1/2 pounds), halved, cored, and thinly sliced crosswise
• 3 tablespoons white-wine vinegar

1. In a large, deep skillet with a tight-fitting lid, cook bacon over medium heat until crisp, turning occasionally, 5 to 8 minutes.
2. With a slotted spoon, transfer to a paper towellined plate to drain.
3. Pour off all but 2 tablespoons rendered fat from skillet.
4. Raise heat to medium-high.
5. Season salmon on both sides with salt and pepper.
6. Cook until browned, 1 to 2 minutes per side (salmon will finish cooking later).
7. Transfer salmon to a plate.
8. Put as much cabbage into skillet as will fit; add vinegar.
9. Cover; cook, tossing occasionally, adding more cabbage as it wilts.
10. Once all cabbage has been added, cook, covered, until tender, 10 to 12 minutes.
11. Season with salt and pepper.
12. Stir in bacon, and place salmon on top.
13. Cover; cook until salmon is opaque throughout, 3 to 5 minutes.
14. Divide cabbage mixture among four plates, top with salmon, and serve.
15. If youre not going to use all of the bacon in a package within a few days, wrap the uncooked portion tightly in plastic, then freeze in a resealable plastic bag up to 1 month.
16. For convenience, you may want to wrap a few strips together for single servings.
17. Thaw frozen bacon in the refrigerator before cooking.

bacon, salmon fillet, salt, cabbage, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/salmon-with-braised-napa-cabbage-387997 (may not work)