If you have trouble cooking salmon that doesn’t come out dry and overdone, you might want to try it like this for a change: wrapping the fish fillets in cabbage leaves helps keep them tender, and it gives you an interesting edible wrapper on the plate as well.
To make the wrappers, you’ll want big leaves: pick a good-sized head and carefully peel them away so they don’t break. Some people have better luck with Napa cabbage than with the more typical red and purple varieties, but you can use any kind you like.
To top off your salmon with a little bit of color, this recipe also calls for a side dish of peppers and onions cooked right in the same pan: red or orange peppers would be an especially pretty color contrast piled on top of the salmon, but you can use any color you like. Serve it with a bowl of hot soup or any other vegetable side you can think of – if you have any leftover salmon, it’s also great cold over salad the next day.
Cabbage-Wrapped Salmon Recipe
Protein: 35g / %
Carbs: 18g / %
Fat: 21g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4, 5 oz. salmon steaks, skinless
- 6 cabbage leaves, sliced in half with the central vein removed
- 1 onion, chopped
- 2 bell peppers, diced
- Coconut oil
- Sea salt and freshly ground black pepper
- Preheat your oven to 350 F.
- Blanch the cabbage leaves for 2 minutes in a large pot of boiling water. Cool in cold water and pat dry.
- Season the salmon with sea salt and black pepper to taste. Wrap each salmon steak with 3 cabbage leaf halves.
- Melt some coconut oil in an ovenproof skillet and cook the bell pepper and onion for about 4 minutes.
- Place the wrapped salmon on top of the pepper and onion mixture, and place in the oven to bake for 10 to 12 minutes.