| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish, Main dish, Low-cal, Cyberealm | 4 | Servings |
INGREDIENTS
| 12 | oz | Salmon Fillet |
| 2 | tb | Light Soy Sauce |
| 2 | tb | Dry Sherry |
| 1 | tb | Ginger; peeled and minced |
| 2 | Cloves Garlic; minced | |
| 4 | lg | Chinese Cabbage Leaves |
| 1/4 | c | Green Onions; sliced diagonally |
| 1 | tb | Fresh Cilantro; minced |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground White Pepper |
| 2 | tb | Lemon Juice |
INSTRUCTIONS
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. Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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