Recipe courtesy of Chuck Hughes
Print
Total:
28 min
Active:
20 min
Level:
None
Total:
28 min
Active:
20 min
Level:
None

Ingredients

For Apple-Cabbage Sauce with Salmon:
  • Salmon fillet
  • 2 cups chopped green and red cabbage
  • 1 cup apple juice
  • Salt and freshly cracked black pepper
  • Butter
For Mushroom and Pancetta Sauce with Chicken:
  • Chicken breast
  • 1/4 cup chopped pancetta
  • 1 handful roughly chopped mixed mushrooms (use your favorites!)
  • 1 cup chicken stock
  • Butter
  • Salt and freshly cracked black pepper
For Creamy Mustard Sauce with Steak:
  • 1 steak
  • 2 Tablespoons of grainy mustard
  • 1 cup cream
  • Salt and freshly cracked black pepper
  • Chives

Directions

Watch how to make this recipe.

Directions:

For Apple-Cabbage Sauce with Salmon: Preheat the oven to 350 degrees F.

Sear the salmon in a pan until brown on both sides, transfer to a sheet pan and cook through in the oven.

In the same pan add the chopped green and red cabbage and let sit on medium-high heat for about 45 seconds. Deglaze the pan with the apple juice and lightly toss. Reduce the heat to a medium-low and add salt and pepper. Let simmer for another 3 minutes to let the liquid reduce and thicken. Add a generous nub of butter and stir until melted.

Create a bed of cabbage on a plate and place salmon fillet on top. Drizzle the remaining sauce over top of the salmon.

For Mushroom and Pancetta Sauce with Chicken: Preheat the oven to 350 degrees F.

Sear the chicken in a pan until brown on both sides, transfer to a sheet pan and cook through in the oven.

In the same pan over medium-high heat, add the pancetta and chopped mushrooms and lightly toss. Deglaze the pan with the chicken stock and again lightly toss. Reduce the heat to medium-low and add salt and pepper. Let simmer for 3 minutes to let the liquid reduce and thicken. Add a generous nub of butter and stir until melted. Place the chicken on a plate, and pour the sauce right on top, making sure to get a nice helping of mushrooms and pancetta.

For Creamy Mustard Sauce with Steak: Preheat the oven to 350 degrees F.

Sear the steak in a pan until brown on both sides. Transfer to a sheet pan and cook to the desired temperature in the oven.

In the same pan over medium-high heat, add the grainy mustard. Deglaze the pan with the cream and lightly toss. Reduce heat to a medium-low and season with salt and pepper. Let simmer for 3 minutes to let the liquid reduce and thicken. Place the steak on a plate, and pour the sauce right on top, garnish with a pinch of chives.

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