Ingredients
- 4 chinese cabbage leaves
- 2 garlic (cloves minced)
- 1 cilantro (fresh minced)
- 12 oz salmon fillet
- 2 tb dry sherry
- 1/4 c green onions (sliced)
- 2 tb lemon juice
- 2 tb soy sauce (light)
- 1 tb ginger (peeled)
- 1/4 ts salt
- 1/8 ts pepper (ground white)
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.