Salmon In Cabbage Leavesfish, low-cal, main dish 12 oz salmon fillet 2 tablespoon light soy sauce 2 tablespoon dry sherry 1 tablespoon ginger; peeled and minced 2 cloves garlic; minced 4 large chinese cabbage leaves 1/4 cup green onions; sliced diagonally 1 tablespoon fresh cilantro; minced 1/4 teaspoon salt 1/8 teaspoon ground white pepper 2 tablespoon lemon juice Cut fillet into 4 equal portions, and place in a shallow baking dish. Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator for 30 minutes. Blanch cabbage leaves in boiling water 30 seconds. Drain and rinse under cold water until cool; drain again. Combine green onions, cilantro, salt and pepper in a small bowl; set aside. Remove salmon from marinade; discard marinade. Place one salmon piece at base of each cabbage leaf. Sprinkle each with 1/4 of green onion mixture. Fold sides of cabbage over salmon, wrapping salmon like a package. Arrange salmon on a steaming rack. Place over boiling water; cover and steam 10-12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter, and brush with lemon juice. Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4.4 g, Fat: 5.3 g, Cholesterol: 33 mg, Sodium: 290 mg. Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith |
