Salmon Wrapped in Cabbage
  • 6 servings salmon fillets
  • 1 head napa cabbage, steamed
  • 2 tablespoons parsley, chopped
  • 2 tablespoons dill, chopped
  • olive oil
  • salt and pepper
  • 6 slices lemon, thin sliced
  • 1 cup shallots, minced
  • 2 cups red wine
  • 1/4 cup red wine vinegar
  • 1 1/2 sticks butter
  • 1/4 cup heavy cream
  • salt and pepper
  1. Carefully cut 12 of the largest outer leaves of the Napa cabbage. Place in a steamer or in boiling water and cook until leaves are pliable but still bright green about 4 minutes. Cool under cold water. Pat dry and set aside.
  2. Marinate salmon in olive oil, dill, parsley, salt and pepper. Put fillet on cabbage leaves and top with lemon slice. Wrap in cabbage.
  3. Please a heavy bottomed sauce pan under medium heat. Add chopped shallots, red wine, vinegar and cook for about 10 minutes until the volume is reduced by 3/4 and you have about 1/2 cup of liquid left. Add the cream and reduce slightly.
  4. Heat up the grill. Off the fire whisk the butter in the hot reduction, 1 tablespoon at a time unti melted. Cover and keep warm.
  5. Grill the fish for about 2 minutes on each side, transfer to the oven and cook at 400 degrees for 7-9 minutes. arrange sauce on plates and top with fish. Serve immediately.
I made this in a cooking class and it was a hit!