Wild Salmon Cabbage Rolls with Bloody Mary Salsa

HomeClinics & ProgramsELLICSR KitchenWild Salmon Cabbage Rolls with Bloody Mary Salsa

Skill Level	Intermediate

Preparation Time	20 minutes	Total Time	35 minutes
Servings	4	Cost Per Serving	$3.55

4	Salmon Fillets, 3-4 oz each
4	Large Savoy Cabbage Leaves
1 cup	Red or White Quinoa, cooked
1/2 cup	Tomato Juice
1/2 cup	Cherry Tomatoes, finely diced
1	Celery Stalk, peeled and finely diced
1/2	Red Onion, finely chopped
2 tbsp	Fresh Horseradish, grated (optional)
1/2 tsp	Worcestershire Sauce
1 tbsp	Capers, roughly chopped
1	Lemon, 1/2 sliced thinly and 1/2 juiced and zested
1/2 tsp	Tabasco or other Hot Pepper Sauce (optional)
1 tsp + 1 tsp	Extra Virgin Olive Oil
To Taste	Sea Salt and Freshly Ground Black Pepper

Preheat the oven to 400 degrees F.
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.
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.
Season salmon fillets with 1 tsp olive oil, lemon zest and a little salt.
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.
Pour the tomato juice into a baking tray. Lay the lemon slices in the tray and place the rolls on top.
Bake for about 15 minutes or until the salmon is cooked through.

PDF link to nutrition facts table for salmon cabbage rolls

Diets very low in fat used to be recommended for gallbladder health and before gallbladder surgery, but now we know that small amounts of healthy fats are needed. Following a low-fat diet that includes 2-3 tablespoons of healthy fats per day can help lower your risk of developing gallstones, a risk factor for gallbladder cancer.
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.