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français |
Salmon Steaks On French Cabbage
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| Preparation Time: | 15 minutes |
| Baking Time: | 12 minutes |
| Cooking Time: | 20 minutes |
| Serves 4 |
|
| Half | small head Ontario Cabbage (preferably savoy) about 2 lb (1 kg) |
| 4 | salmon trout fillets or salmon steaks, about 2-1/4 lb (1.125 kg) |
| 2 tbsp (25 mL) | teriyaki or oyster sauce |
| 1/2 cup (125 mL) | dry white wine |
| 2 tbsp (25 mL) | minced fresh shallots or 1 tbsp (15 mL) minced shallots in oil |
| 1 tbsp (15 mL) | butter |
| Pinch | each salt and white or black pepper |
| 1/2 cup (125 mL) | coarsely chopped fresh dill |
| Light Lemony Cream: | |
| 1/2 cup (125 mL) | sour cream |
| 1-1/2 tsp (7 mL) | grated lemon rind |
Core and shred cabbage into 1/4-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 450°F (230°C)
oven for 5 to 8 minutes for fillets, or 10 to 12 minutes for steaks
or until fish flakes easily, when tested with fork.
Meanwhile, in a large deep skillet, combine wine, shallots and butter
over medium-high heat, boil uncovered and stirring often, until
reduced to 1/4 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 1/3 cup (75 mL) of the dill.
Arrange over platter or on individual dinner plates. Place fish
on top. Sprinkle with remaining dill.
Light Lemony Cream: Stir together sour cream and lemon rind.
Serve with fish.
| Nutritional Information: | ||
| 1 Serving (when recipe includes Light Lemony Cream): | ||
| Protein: | 54.0 grams | |
| Fat: | 27.0 grams | |
| Carbohydrates: | 9.5 grams | |
| Calories: | 497 | |
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