Steamed Salmon With Cabbage In Parchment Recipe
Ingredients
Parchment paper
12 napa cabbage leaves, blanched
2 cups cooked corn kernels, drained
4 British Columbia Fresh Farmed Salmon
Fillets (3 1/4 ounces each)
1 tablespoon chopped chives
1 tablespoon chopped parsley
4 teaspoons balsamic vinegar
Salt and pepper to taste (optional)
Directions
Preheat oven to 425°F.
Cut four 12-inch squares of parchment; fold each in half.
Open parchment.
Stack 3 cabbage leaves near fold on each square, with insides of leaves facing up.
Place 1/2 cup corn, 1 salmon fillet, 1/4 of chives, 1/4 of parsley, 1 teaspoon vinegar, salt and pepper on 1 cabbage stack.
Bring top half of parchment over mixture; fold edges together to form tight seal.
Repeat with remaining 3 squares.
Place parchment packages on baking sheet; bake 8 to 10 minutes until fish is firm to the touch.
Cut four 12-inch squares of parchment; fold each in half.
Open parchment.
Stack 3 cabbage leaves near fold on each square, with insides of leaves facing up.
Place 1/2 cup corn, 1 salmon fillet, 1/4 of chives, 1/4 of parsley, 1 teaspoon vinegar, salt and pepper on 1 cabbage stack.
Bring top half of parchment over mixture; fold edges together to form tight seal.
Repeat with remaining 3 squares.
Place parchment packages on baking sheet; bake 8 to 10 minutes until fish is firm to the touch.
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