Cabbage-Wrapped Salmon on a Vegetable Coulis Recipe

Name: Cabbage-Wrapped Salmon on a Vegetable Coulis
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 Savoy cabbage; 10 mL (2 teaspoons) Compliments olive oil; 1 onion; 2 mL (1/2 teaspoon) celery seeds; 500 mL (2 cups) broccoli florets; 500 mL (2 cups) cauliflowers florets; 250 mL (1 cup) arugula; 875 mL (3 1/2 cups) sodium-reduced chicken broth; To taste, pepper; 125 mL (1/2 cup) old-fashioned mustard; 60 mL (1/4 cup) 15% cream M.F. country-style cream; 80 mL (1/3 cup) finely chopped dill; 1.2 kg (2 1/2 lb) salmon fillet, skin removed, cut into 8 rectangles

Ingredients

1 Savoy cabbage
10 mL (2 teaspoons) Compliments olive oil
1 onion
2 mL (1/2 teaspoon) celery seeds
500 mL (2 cups) broccoli florets
500 mL (2 cups) cauliflowers florets
250 mL (1 cup) arugula
875 mL (3 1/2 cups) sodium-reduced chicken broth
To taste, pepper
125 mL (1/2 cup) old-fashioned mustard
60 mL (1/4 cup) 15% cream M.F. country-style cream
80 mL (1/3 cup) finely chopped dill
1.2 kg (2 1/2 lb) salmon fillet, skin removed, cut into 8 rectangles

PREP TIME 30m	COOK TIME 35m	TOTAL TIME 1h5m
YIELD 4 servings

Instructions

Fill a large saucepan with water and bring to a boil.
Immerse cabbage in the water and allow to boil for 5 minutes, or until the leaves are slightly tender.
Drain and immediately plunge into cold water.
Remove 8 large leaves and set aside.
Heat oil over medium-high heat in a large saucepan.
Add onion and sauté for 2 minutes.
Add celery seeds and continue sautéing for 1 minute.
Add broccoli, cauliflower, arugula and 750 mL (3 cups) chicken stock.
Bring to a boil; cover, reduce heat to medium-low and allow to simmer for about 15 minutes, or until vegetables are tender.
Using a mixer or food processor, purée the vegetable mixture.
Season with pepper to taste. Reserve.
In a small bowl, blend mustard, cream and dill.
Remove the hard centre vein from each cabbage leaf.
Place a salmon rectangle on the centre of each leaf.
Spread the mustard sauce on the salmon pieces.
Fold up each leaf to make a roll, using toothpicks to secure if need be.
Place the cabbage packets in a skillet or large saucepan; pour in remaining chicken broth.
Cover and bring to a boil.
Reduce heat to medium-low and allow to simmer for about 15 minutes, or until the fish is opaque.
Divide the vegetable sauce among 8 shallow bowls.
Place the cabbage packets on the sauce and drizzle a thin stream of cream over top, if desired.
Serve with carrots and rice vermicelli.