Salmon in Cabbage Leaves
Submitted by xraykay
Steamed salmon fillets wrapped in blanched cabbage leaves with a soy-ginger-sherry marinade, scallions, and cilantro. An Asian-inspired low-calorie main finished with a squeeze of fresh lemon.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
1 hrsSteaming salmon in cabbage leaves is one of those restaurant-style moves that looks impressive but takes about 40 minutes start to finish. The cabbage acts as an edible parchment, sealing in moisture so the salmon stays silky while the soy, ginger, and sherry marinade perfumes the fish from the inside.
Blanching the cabbage for exactly 30 seconds is the trick. Any less and the leaves crack when you fold; any more and they go limp and lose their structure. After blanching, an ice-water rinse stops the cooking and keeps the leaves vibrant green.
Using light soy sauce (not dark) is deliberate. Dark soy would overpower the salmon’s natural flavor, while light soy adds savory depth without muddying the fish.
A final brush of fresh lemon juice after steaming brightens the whole dish and cuts through the richness of the salmon.
Chef Tips
- Use Savoy or Napa cabbage leaves if you can find them. Their softer, pliable leaves wrap more neatly than crunchy green cabbage.
- Discard the marinade after removing the salmon. Raw-fish marinade is a contamination risk if reused.
- Fold the cabbage like a package: sides in first, then bottom up, then roll. Seam-side down on the steamer rack prevents unwrapping.
- Check at 10 minutes. Thicker fillets need the full 12; thinner need less. Salmon is done when it flakes with a fork.
Variations
- Swap salmon for cod, halibut, or sea bass. All steam beautifully.
- Add a thin slice of lemon and a ribbon of scallion on top of the salmon before wrapping for extra aroma.
- Serve over steamed jasmine rice with a drizzle of the steaming liquid mixed with a splash of sesame oil.
Ingredients
Directions
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 ¼ 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 to 12 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter, and brush with lemon juice.
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