Salmon steaks on french cabbage

4 servings

Ingredients

Quantity Ingredient
½ small Cabbage (head); preferably savoy (about 2 lb or 1 kg)
4 eaches Salmon Trout Fillets or Salmon Steaks;
About 2 1/4 lb (1.125 kg)
2 eaches Tb Teriyaki or Oyster Sauce (25 ml)
½ cup White Wine; dry (125 ml)
2 eaches Tb Fresh Shallots (25 ml);
½ cup Sour Cream (125 ml) minced
<OR>
1 each Tb Shallots; minced in oil (15 ml)
1 each Tb Butter (15 ml)
pinch Each Salt and White or Black Pepper
½ cup Fresh Dill (125 ml); coarsely chopped
1½ teaspoon Lemon Rind (7 ml); grated

Directions

LIGHT LEMONY CREAM

Core and shred cabbage into ¼ inch (5 mm) thick slices; set aside.

Brush both sides of fillets or salmon steaks with teriyaki sauce; place on greased baking sheet and bake in 450F (230C) oven for 5 to 8 minutes for fillets or 10 to 12 minutes for steaks or until fish flakes easily, when tested with a fork. Meanwhile in a large skillet, combine wine, shallots and butter over medium-high heat. Boil uncovered and stirring often, until reduces to ¼ cup (50 ml, about 5 minutes. Stir in cabbage and cook, uncovered and stirring frequently, until slightly softened and bright green, 4 to 5 minutes.

Season with salt and pepper. Stir in ⅓ cup (75 ml) of the dill.

Arrange on a platter or on individual dinner plates. Place fish on top. Sprinkle with remaining dill. Light Lemony Sauce: Stir together sour cream and lemon rind. Serve with fish. SERVES: 4 PREPARATION TIME: 15 minutes BAKING TIME: 12 minutes COOKING TIME: 10 minutes NUTRITIONAL INFORMATION: [1 serving (when recipe includes lemon cream)]: Protein: 54.0 g; Fat: 27 g; Carbohydrates: 9½ g; Calories: 497 From: Foodland

Submitted By SAM LEFKOWITZ On 01-14-95

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