Slow-Cooked Salmon with Smoked Paprika and Savoy Cabbage

Salmon is particularly good for slow cooking, especially if you love the texture created by that process; the fish’s flesh becomes meltingly tender. This dish tends to scare people off because the salmon’s deep pink color gives the impression that the meat is raw. It isn’t. Another reason people may find this preparation daunting is that it’s often associated with a complicated-sounding technique—cooking sous-vide in an immersion circulator. In a professional kitchen, chefs use special mach