Ingredients
4large cabbage leaves
4salmon fillets,skinless
salt and freshly ground pepper
1medium carrot
1large leek
1small zucchini
2tomatoes,roma or plum
¼cupshallots,minced
2tbspfresh parsley,chopped
1tbspfresh tarragon,chopped
2cupswhite wine
1lemon
Preparation
In a large stockpot, bring 2 quarts of water to a boil. Blanch the cabbage leaves for 1 to 2 minutes, then set aside to cool.
Season salmon with salt and pepper and set aside.
In a large bowl, mix carrot, leek, zucchini, tomatoes, shallots, parsley, and tarragon; season lightly with salt and pepper.
Place 1 salmon fillet in each cabbage leaf and surround it with several spoonfuls of seasoned vegetables. Gently fold cabbage around salmon and vegetables to create a packet. Tie closed with kitchen string.
In a large pot with a steaming basket insert, bring the wine to a boil. Place salmon packets in steaming basket, then cook for 5 minutes.
Remove packets from pot, snip off kitchen string, and serve with lemon wedges. Enjoy!
