Salmon Wrapped in Cabbage with Chives and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Because there are a lot of juices in this dish, I like serving it with a rice pilaf, which will absorb the flavors of the broth, Andrée says. Ingredients:
4 large green cabbage leaves |
1 tablespoon margarine |
4 cups thinly sliced green cabbage |
3/4 cup thinly sliced onion |
1 cup low-salt chicken broth |
1 (8-ounce) bottle clam juice |
4 (6-ounce) salmon fillets (about 1 inch thick), skinned |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup coarsely chopped tomato |
4 teaspoons chopped fresh chives |
Directions:
1. Preheat oven to 400°.
2. Bring water to a boil in a medium saucepan. Add cabbage leaves; cook 30 seconds. Remove from water; set aside.
3. Melt margarine in a large nonstick skillet over medium-high heat. Add sliced cabbage and onion; sauté 5 minutes. Stir in the broth and clam juice; cook over medium-high heat 15 minutes or until liquid evaporates.
4. Place 1 salmon fillet in center of each cabbage leaf. Sprinkle fillets with salt and pepper. Top each fillet with 1/4 cup broth mixture. Fold cabbage leaves over fillets. Place wrapped salmon, seam sides down, in an 11 x 7-inch baking dish.
5. Cover baking dish with foil. Bake at 400° for 25 minutes or until fish flakes easily when tested with a fork.
6. Arrange wrapped salmon on a platter. Sprinkle chopped tomato and chives over salmon.
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