Source: dLife

Salmon and sauteed cabbage baked in fresh green cabbage leaves.

Servings

4 fresh cabbage leaves (green)
1 tbsp Margarine, 80% fat, unsalted
4 cup Cabbage, fresh, chopped (green)
0.75 cup sliced white onion
1 cup low fat unsalted chicken broth
8 floz clam juice
24 oz salmon fillet , skinned (4 (6-ounce) fillets, about 1-inch thick)
0.25 tsp salt
0.25 tsp black pepper
1 cup chopped tomato
4 tsp fresh chives

1 Preheat oven to 400 degrees F.
2 Boil a pot of water and add cabbage. Cook 30 seconds and take out using a slotted spoon.
3 Heat butter in a frying pan over medium-high heat. Cook sliced cabbage and onion 5 minutes. Pour in broth and clam juice and simmer 15 minutes or until liquid absorbs.
4 Arrange salmon in middle of cabbage leaves and season with salt and pepper. Spoon 1/4 cup cabbage mixture overtop each piece of salmon. Wrap salmon in cabbage and arrange, seam side down in a baking dish.
5 Cover baking dish with aluminum foil and bake 25 minutes.
6 Move salmon onto serving platters and top with fresh tomatoes and chives.

Serve this with rice pilaf to soak up extra broth.