Yield: 4 servings
12 oz Salmon Fillet
2 tablespoon Light Soy Sauce
2 tablespoon Dry Sherry
1 tablespoon Ginger; peeled and minced
2 Cloves Garlic; minced
4 large Chinese Cabbage Leaves
1/4 cup Green Onions; sliced diagonally
1 tablespoon Fresh Cilantro; minced
1/4 teaspoon Salt
1/8 teaspoon Ground White Pepper
2 tablespoon Lemon Juice
Cut fillet into 4 equal portions, and place in a shallow baking dish. Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator for 30 minutes. Blanch cabbage leaves in boiling water 30 seconds. Drain and rinse under cold water until cool; drain again.
Combine green onions, cilantro, salt and pepper in a small bowl; set aside. Remove salmon from marinade; discard marinade. Place one salmon piece at base of each cabbage leaf. Sprinkle each with 1/4 of green onion mixture. Fold sides of cabbage over salmon, wrapping salmon like a package. Arrange salmon on a steaming rack. Place over boiling water; cover and steam 10-12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter, and brush with lemon juice.
Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4.4 g, Fat: 5.3 g, Cholesterol: 33 mg, Sodium: 290 mg.