An elegant way to serve an elegant fish for a dinner party or special meal. Easy, too, because you can package up the salmon beforehand, ready for steaming when you want to eat.
Peel off and discard the outer leaves of the cabbage, then carefully peel off 4 good, bright coloured leaves. Drop them into a pot of simmering, salted water for 3 minutes, then drain and rinse under cold water. Shave off any inner ribs on the blanched leaves.
Trim the salmon fillets into neat squares, and remove any pin bones. Spread out a sheet of cling film on a work surface and lay a blanched cabbage leaf on top. Place a salmon fillet in the middle, season well, and gently wrap the leaf around it to make a parcel. Wrap the parcel tightly in the cling film. Repeat to make the remaining parcels, and chill.
Cut the tomatoes in half, and squeeze out and discard the seeds and juice. Finely chop the flesh.
Fill the base of your steamer with water and bring to the boil. Carefully remove the cling film from the cabbage parcels, place them in the steamer, cover tightly and cook for 8 to 10 minutes.
Gently warm the chopped tomatoes, extra virgin olive oil and capers in a pan. Place the cabbage parcels on warmed plates and spoon the tomato salsa over and around them. Serve with lemon wedges and small boiled potatoes.
© 2002 Jill Dupleix. All rights reserved.