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Salmon Cabbage Rolls

by Annalisa Brown (follow)
Healthy (1888)      Gluten Free (672)      Vegetables (486)      Dairy Free (311)      Low Fat (183)      Seafood (169)      Sugar Free (122)      Salmon (118)      Zucchini (102)      Protein (55)     
These brightly coloured rolls comprise of barbequed salmon, carrots and spinach and are held together with cabbage leaves – a healthier and nutrient packed alternative to using traditional lettuce leaves.

This dish will leave family and friends completely surprised they’re devouring a meal that is so rich in nutrients, minerals and fibre. Complete the dish by drizzling some zucchini sauce over the cabbage rolls, which will elevate the flavour to a whole new level. It’s a great way of covering the spectrum of vegetable servings in one meal.

You would never know you’re eating cabbage !

Salmon Cabbage Rolls are an easy, delicious, healthy and quick dish to create

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4 as an entrée

2 Salmon steaks
2 Tbsp chickpea pâté
8 Cabbage leaves
20 Spinach leaves
2 Carrots
Black Pepper
3-4 Tbsp zucchini sauce

Heat a BBQ or grill and cook the salmon steaks for approximately 6-8 minutes or until it starts to turn pink in colour.

Remove the cooked salmon and allow to cool while preparing the other ingredients.

Peel and cut the carrots into long and thin slices using a mandolin.

Blanch the carrots in boiling water for a couple of minutes then remove and rinse under cold running water then set aside.

Blanch the cabbage leaves in boiling water for a couple of minutes. As per the carrots, remove and rinse under cold running water. Pat the leaves dry with absorbent paper towels and set aside.

Combine the cooked salmon and chickpea pâté in a medium sized bowl and using a fork mash the salmon until the mixture becomes smooth and cream like.

To assemble the rolls … spread each cabbage leaf with a spoonful of the salmon mix.

Layer the carrot slices over the salmon.

Layer the spinach leaves on top of the carrot. Season with pepper and roll each cabbage leaf into tight rolls.

Layer the cabbage leaves with cooked salmon, carrots and spinach.

Wrap each cabbage roll in cling-film and place into salted boiling water. Cook for 5 minutes then drain and cool.

Roll the cabbage leaves tightly, cover with cling-wrap and cook in boiling water.

Cut each roll in half, slicing the rolls diagonally. Remove the cling-film prior to placing on a serving plate.

Drizzle a little zucchini sauce over the top of the salmon and cabbage rolls and serve.

The rolls will keep refrigerated for up to 1 - 2 days and can be served hot or cold.

These salmon cabbage rolls taste equally as delicious served hot or cold.

#Omega3 Fats
#Healthy Fats
#Low Fat
#Sugar Free
#Dairy Free
#Gluten Free
#Gut Health
I like this Recipe - 4
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