Salmon in cabbage leaves
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Salmon Fillet |
| 2 | tablespoons | Light Soy Sauce |
| 2 | tablespoons | Dry Sherry |
| 1 | tablespoon | Ginger; peeled and minced |
| 2 | Cloves Garlic; minced | |
| 4 | larges | Chinese Cabbage Leaves |
| ¼ | cup | Green Onions; sliced diagonally |
| 1 | tablespoon | Fresh Cilantro; minced |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground White Pepper |
| 2 | tablespoons | Lemon Juice |
Directions
Cut fillet into 4 equal portions, and place in a shallow baking dish.
Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator for 30 minutes. Blanch cabbage leaves in boiling water 30 seconds. Drain and rinse under cold water until cool; drain again.
Combine green onions, cilantro, salt and pepper in a small bowl; set aside. Remove salmon from marinade; discard marinade. Place one salmon piece at base of each cabbage leaf. Sprinkle each with ¼ of green onion mixture. Fold sides of cabbage over salmon, wrapping salmon like a package. Arrange salmon on a steaming rack. Place over boiling water; cover and steam 10-12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter, and brush with lemon juice.
Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4⅖ g, Fat: 5.3 g, Cholesterol: 33 mg, Sodium: 290 mg.
Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith