"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.
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
How to Make It
Preheat oven to 400°.
Bring water to a boil in a medium saucepan. Add cabbage leaves; cook 30 seconds. Remove from water; set aside.
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.
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.
Cover baking dish with foil. Bake at 400° for 25 minutes or until fish flakes easily when tested with a fork.
Arrange wrapped salmon on a platter. Sprinkle chopped tomato and chives over salmon.
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