Wild Salmon Cabbage Rolls with Bloody Mary Salsa

wild salmon

🥗Healthier: canned salmon

💰Cheaper: pollock

Canned salmon is more affordable and still nutritious.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a healthier grain option, while bulgur is often less expensive.

horseradish

🥗Healthier: wasabi

💰Cheaper: prepared mustard

Wasabi provides a similar kick, while mustard is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is cost-effective.

Prepare the Bloody Mary salsa by combining quinoa, thinly sliced celery, cherry tomatoes, finely chopped red onion, and capers in a bowl.

Season the salsa with Worcestershire sauce, Tabasco, salt, black pepper, and olive oil; toss to combine.

Set the salsa aside.

Remove leaves from the savoy cabbage by cutting the hard part of the stem and twisting to avoid breaking the leaves.

Blanch the cabbage leaves in boiling water for 60 seconds to 2 minutes, then shock them in ice cold water to set the color.

Remove the tough stem from each cabbage leaf to make rolling easier.

Season the wild salmon with salt, olive oil, and optionally ground fennel and dill.

Place a portion of the Bloody Mary salsa on top of each salmon piece, then roll the cabbage leaf tightly, tucking in the sides to form a package.

Arrange the cabbage rolls seam-side down in a baking dish, layering sliced lemons underneath.

Pour a small amount of tomato juice over the cabbage rolls.

Bake in the oven at 400 degrees for 15-20 minutes until the salmon is cooked through and the cabbage is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens