SALMON STEAMED WITH SAVOY CABBAGE
Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and rice-wine vinegar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice the cabbages. Fill a medium bowl with ice and water; set aside. Blanch the cabbage leaves in boiling water until bright green and flexible, about 1 minute; plunge into the ice bath. Drain on paper towels. Blanch the remaining sliced cabbage until just tender, about 1 minute. Drain the cabbage; immerse in the ice bath. When cool, drain in a colander; set aside.
- In a small bowl, combine the chicken stock, honey, vinegar, ginger, garlic, soy sauce, and sesame oil; set aside. Bring a saucepan of water to a boil. Cook the rice noodles until tender, about 3 minutes. Transfer the noodles to a colander; rinse under cold water to stop the cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; set aside.
- Bring a wok or large skillet of water to a simmer. Season each salmon fillet with salt and pepper. Carefully cut out the stiff stems of the reserved cabbage leaves. Place 2 leaves on a work surface, slightly overlapping. Place a fillet on each leaf. Top with about 1/2 cup sliced cabbage, and roll leaves "burrito" style. Divide the remaining sliced cabbage among the bottom of each level of the bamboo steamer. Place the salmon packages seam side down on the cabbage. Cover the steamer; place in the wok or skillet. Steam until the salmon is just cooked through, 15 to 18 minutes. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce.
Nutrition Facts : Calories 364 g, Cholesterol 47 g, Fat 7 g, Fiber 2 g, Protein 22 g, Sodium 476 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mohd Shabir Bhatti
[email protected]This dish was delicious! I will definitely be making it again.
seth lyons
[email protected]I've never had steamed salmon before, but I'm glad I tried this recipe. The salmon was so moist and flaky, and the cabbage was the perfect side dish.
Ibrahim sambo Bunxa
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler salmon recipe next time.
Khan Shoueb
[email protected]I'm not a big fan of cabbage, but I really enjoyed this dish. The salmon was cooked perfectly and the cabbage was surprisingly flavorful.
Chidiogo Ugonna
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the cabbage and they even asked for seconds.
MOURED KHEN
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the salmon and cabbage, and they all asked for the recipe.
Anshu Pantha
[email protected]This dish was a bit too oily for me. I think I'll reduce the amount of olive oil next time.
Ariana Aryan
[email protected]I loved the unique flavor combination of the salmon and cabbage. It was a refreshing change from my usual salmon recipes.
Apu Kumar
[email protected]This recipe was a bit bland for my taste. I think I'll add some more seasoning next time.
Derris Edwards jr
[email protected]I've made this dish several times and it's always a winner. The salmon is always moist and flaky, and the cabbage is perfectly cooked. I love that it's a one-pot meal, too.
Denis Lusweti
[email protected]Easy and tasty recipe! I used frozen salmon and it came out great.
Lacey Soden
[email protected]This was my first time trying this dish and it was a hit with my family! The salmon was cooked perfectly and the cabbage was tender and flavorful. I will definitely be making this again.