"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.

chef Andrée Robert
Recipe by Cooking Light May 1997

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Recipe Summary

Yield:
4 servings (serving size: 1 wrapped fillet, 1/4 cup tomato, and 1 teaspoon chives)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Source

Maison Robert

Nutrition Facts

362 calories; calories from fat 45%; fat 18.1g; saturated fat 3.2g; mono fat 8.3g; poly fat 4.3g; protein 38.9g; carbohydrates 10g; fiber 3.4g; cholesterol 115mg; iron 1.9mg; sodium 431mg; calcium 72mg.
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