Cabbage Wrapped Salmon

Cabbage Wrapped Salmon (WPLG, INC.)

Salmon Steamed In Cabbage Leaves

3 tablespoons olive oil

2 cups thinly sliced shitake mushrooms caps (from about 4 ounces of mushrooms)

2 shallots, thinly sliced

2 tablespoons chopped tarragon leaves

2 tablespoons chopped dill leaves

salt and Pepper

8 large Napa or Savoy cabbage leaves, center rib removed

4 pieces wild salmon fillets, 6 ounces each, cut into thin long strips

4 pieces of plastic wrap, 24-inches by 12-inches each

butter for the plastic wrap

Heat the oil in a large, heavy-bottomed sauté pan over medium heat. Add the mushrooms, and shallots and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tarragon and dill and season generously with salt and pepper. Remove the pan from the heat and let the mushroom mixture cool.

Bring a medium pot of salted water to a boil. Blanch the cabbage leaves until soft, about 3 minutes. Use tongs to transfer the cabbage to a clean, dry kitchen towel to drain and cool.

Lay one square of the plastic wrap on a clean, dry work surface. Place a thin pat of butter on the plastic wrap. Slightly overlap 2 cabbage leaves and place on top of the butter to form one large, roughly square, layer. Place one salmon fillet in the center of the cabbage leaves, season with salt and pepper, top with one-quarter of the mushrooms, and roll the cabbage around the salmon. It should look like a large sushi roll. Roll the plastic tautly around the roll to encase it and twist the ends to secure. Repeat with the remaining plastic, cabbage, salmon, and mushrooms.

Pour 2-inches of water into the bottom of a wide pot fitted to a steaming basket and bring to a simmer over high heat. Put the rolls in the basket and set the basket over the water. Steam for 10 to 12 minutes.

Use tongs to transfer the cooked rolls to a cutting board. Unwrap the rolls carefully, being mindful of any escaping steam, and slice each roll crosswise in half. Serve with Beurre Rouge (recipe below) if desired.

Beurre Rouge:

1 cup red wine (dry not fruity)

1 shallot, peeled and minced

1 bay leaf

4-5 black peppercorns

1 tablespoon red wine vinegar

1 teaspoon granulated sugar

8 tablespoons butter, cold and cut into small squares

salt and pepper

Place the shallots, bay leaf and peppercorn into a small pot with the red wine, vinegar and sugar. Bring to a simmer and reduce the wine until you have about ¼ cup left in the pan. Remove from the heat and quickly whisk in the butter. Season with salt and pepper. Strain.


About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.