How To Make Cabbage-Wrapped Salmon Steamed in Wine
Flaky and tender salmon is surrounded with fresh tomatoes, zucchini, and shallots, and cooked in white wine to yield a light cabbage-wrapped salmon dish!
In a large stockpot, bring 2 quarts of water to a boil. Blanch the cabbage leaves for 1 to 2 minutes, then set aside to cool.
Season salmon with salt and pepper and set aside.
In a large bowl, mix carrot, leek, zucchini, tomatoes, shallots, parsley, and tarragon; season lightly with salt and pepper.
Place 1 salmon fillet in each cabbage leaf and surround it with several spoonfuls of seasoned vegetables. Gently fold cabbage around salmon and vegetables to create a packet. Tie closed with kitchen string.
In a large pot with a steaming basket insert, bring the wine to a boil. Place salmon packets in steaming basket, then cook for 5 minutes.
Remove packets from pot, snip off kitchen string, and serve with lemon wedges. Enjoy!
- Calories: 986.93kcal
- Fat: 53.70g
- Saturated Fat: 12.20g
- Monounsaturated Fat: 14.99g
- Polyunsaturated Fat: 15.60g
- Carbohydrates: 18.50g
- Fiber: 4.16g
- Sugar: 7.53g
- Protein: 83.65g
- Cholesterol: 217.80mg
- Sodium: 1650.65mg
- Calcium: 119.21mg
- Potassium: 2010.00mg
- Iron: 3.47mg
- Vitamin A: 190.88µg
- Vitamin C: 56.79mg
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