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I made this in a cooking class and it was a hit!


  • 6 servings salmon fillets
  • 1 head napa cabbage, steamed
  • 2 tablespoons parsley, chopped
  • 2 tablespoons dill, chopped
  • olive oil
  • salt and pepper
  • 6 slices lemon, thin sliced
  • 1 cup shallots, minced
  • 2 cups red wine
  • 1/4 cup red wine vinegar
  • 1 1/2 sticks butter
  • 1/4 cup heavy cream
  • salt and pepper


  • Carefully cut 12 of the largest outer leaves of the Napa cabbage. Place in a steamer or in boiling water and cook until leaves are pliable but still bright green about 4 minutes. Cool under cold water. Pat dry and set aside.
  • Marinate salmon in olive oil, dill, parsley, salt and pepper. Put fillet on cabbage leaves and top with lemon slice. Wrap in cabbage.
  • Please a heavy bottomed sauce pan under medium heat. Add chopped shallots, red wine, vinegar and cook for about 10 minutes until the volume is reduced by 3/4 and you have about 1/2 cup of liquid left. Add the cream and reduce slightly.
  • Heat up the grill. Off the fire whisk the butter in the hot reduction, 1 tablespoon at a time unti melted. Cover and keep warm.
  • Grill the fish for about 2 minutes on each side, transfer to the oven and cook at 400 degrees for 7-9 minutes. arrange sauce on plates and top with fish. Serve immediately.

Categories: Seafood 
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