Wild Salmon Cabbage Rolls with Bloody Mary Salsa

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenWild Salmon Cabbage Rolls with Bloody Mary Salsa
Skill Level
Preparation Time 20 minutes Total Time 35 minutes
Servings 4 Cost Per Serving $3.55
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Image of wild salmon cabbage with bloody mary salsa


4Salmon Fillets, 3-4 oz each
4Large Savoy Cabbage Leaves
1 cupRed or White Quinoa, cooked
1/2 cupTomato Juice
1/2 cupCherry Tomatoes, finely diced
1Celery Stalk, peeled and finely diced
1/2Red Onion, finely chopped
2 tbspFresh Horseradish, grated (optional)
1/2 tspWorcestershire Sauce
1 tbspCapers, roughly chopped
1Lemon, 1/2 sliced thinly and 1/2 juiced and zested
1/2 tspTabasco or other Hot Pepper Sauce (optional)
1 tsp + 1 tspExtra Virgin Olive Oil
To TasteSea Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 400 degrees F.
  2. Bring a large pot of water to a boil, add the cabbage leaves and boil for about 1 to 2 minutes until just softened. Remove and transfer to a bowl of ice water. Remove from ice water after about 30 seconds and towel dry. Set aside.
  3. Combine diced onion, tomatoes, celery, capers, horseradish, Worcestershire sauce, lemon juice and 1 tsp of olive oil. Season the mixture with salt and pepper. Combine with quinoa and set aside.
  4. Season salmon fillets with 1 tsp olive oil, lemon zest and a little salt.
  5. Arrange about 2 tablespoons of the quinoa and bloody Mary salsa in the center of each cabbage leaf and lay a piece of salmon fillet on top of the salsa. Wrap the salmon in the leaf by pulling one end of the cabbage leaf over, folding the end into the center, and then continuing to roll until it’s a tight package.
  6. Pour the tomato juice into a baking tray. Lay the lemon slices in the tray and place the rolls on top.
  7. Bake for about 15 minutes or until the salmon is cooked through.


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  • If you have had your gallbladder removed, your liver will still make bile which is needed to digest fat. Make sure to include 2-3 tablespoons of healthy fats per day so your body can absorb vitamins A, D, E and K, make hormones and protect your organs.
  • Choosing healthy fats in small amounts can help keep your gallbladder healthy. Olive oil helps lower LDL (”lousy”) cholesterol levels in the blood and gallbladder. Recent studies suggest that having 2 tablespoons of olive oil each day can help prevent gallstones. 
  • Healthy fats found in nuts may reduce the risk of gallbladder cancer. Research has linked having one ounce (30 grams) of nuts five times a week with a lower risk of gallstones.