Salmon steaks on french cabbage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | small | Cabbage (head); preferably savoy (about 2 lb or 1 kg) |
| 4 | eaches | Salmon Trout Fillets or Salmon Steaks; |
| About 2 1/4 lb (1.125 kg) | ||
| 2 | eaches | Tb Teriyaki or Oyster Sauce (25 ml) |
| ½ | cup | White Wine; dry (125 ml) |
| 2 | eaches | Tb Fresh Shallots (25 ml); |
| ½ | cup | Sour Cream (125 ml) minced |
| <OR> | ||
| 1 | each | Tb Shallots; minced in oil (15 ml) |
| 1 | each | Tb Butter (15 ml) |
| pinch | Each Salt and White or Black Pepper | |
| ½ | cup | Fresh Dill (125 ml); coarsely chopped |
| 1½ | teaspoon | Lemon Rind (7 ml); grated |
Directions
LIGHT LEMONY CREAM
Core and shred cabbage into ¼ inch (5 mm) thick slices; set aside.
Brush both sides of fillets or salmon steaks with teriyaki sauce; place on greased baking sheet and bake in 450F (230C) oven for 5 to 8 minutes for fillets or 10 to 12 minutes for steaks or until fish flakes easily, when tested with a fork. Meanwhile in a large skillet, combine wine, shallots and butter over medium-high heat. Boil uncovered and stirring often, until reduces to ¼ cup (50 ml, about 5 minutes. Stir in cabbage and cook, uncovered and stirring frequently, until slightly softened and bright green, 4 to 5 minutes.
Season with salt and pepper. Stir in ⅓ cup (75 ml) of the dill.
Arrange on a platter or on individual dinner plates. Place fish on top. Sprinkle with remaining dill. Light Lemony Sauce: Stir together sour cream and lemon rind. Serve with fish. SERVES: 4 PREPARATION TIME: 15 minutes BAKING TIME: 12 minutes COOKING TIME: 10 minutes NUTRITIONAL INFORMATION: [1 serving (when recipe includes lemon cream)]: Protein: 54.0 g; Fat: 27 g; Carbohydrates: 9½ g; Calories: 497 From: Foodland
Submitted By SAM LEFKOWITZ On 01-14-95