| 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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