Gillian's Salmon And Savoy Cabbage Lasagne
COPYRIGHT © GILLIAN McKEITH 2010
Ingredients:
1 large savoy cabbage
2tsp sesame oil
3tbsp boiling water
Zest of 1 lemon
2tsp brown rice vinegar
1tsp wheat free soy sauce
300g fillet of salmon
8 spring onions, finely chopped
Method:
1. Remove the outer leaves from the cabbage. Take 5 leaves from the cabbage and remove the tough central vein to leave a small V shape in the leaves.
2. Bring a pan of water to the boil, add the 5 leaves. Boil for 2 minutes. Drain and refresh in cold water.
3. Finely shred the remaining cabbage and place in a non-stick pan with the sesame oil and boiling water. Place on a moderate heat and cook until the cabbage has just wilted.
4. Add the lemon zest, rice vinegar and soy sauce. Remove from the heat and leave the pan to cool.
5. Place the salmon fillet on a chopping board and slice horizontally into 1/2 cm slices.
6. Take a large piece of greaseproof paper and place a cabbage leaf in the centre. Cover with half the salmon slices. With a slotted spoon place half the shredded cabbage mixture on top. Cover with a second cabbage leaf and repeat until you have completed the lasagne.
7. Drizzle a little cooking juice from the shredded cabbage over the top. Wrap the paper firmly around the salmon and cabbage.
8. Place the parcel in a bamboo steamer over a pan of boiling water and steam for 7-10 minutes. The parcel will feel firm to touch.
9. Remove from the steamer and unwrap. Slice it into 4 wedges. Transfer to 4 plates and drizzle over remaining juices.
10. Scatter the spring onions over the top and serve immediately.
