Salmon and Wild Rice-Stuffed Cabbage

Makes 4 servings

These cabbage rolls will be enjoyed by seafood lovers and non-seafood lovers alike. Keep some cooked wild rice in the freezer in small portions so it is available to add into dishes such as this one. You can also use rinsed, canned salmon in place of the fresh salmon.

Ingredients

  • 1 cup water
  • 1/2 cup dried shiitake or porcini mushrooms
  • 3/4 teaspoon kosher salt
  • 1/2 cup pearled barley
  • 3/4 cup cooked wild rice
  • 2 teaspoons olive oil
  • 12 ounces salmon fillet
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 8 ounces sliced fresh shiitake mushrooms
  • 1/2 cup white wine
  • 3/4 cup chopped scallions
  • 1 1/4 teaspoons dried tarragon
  • 1 1/2 teaspoons lemon zest
  • 8 large cabbage leaves, blanched
  • 1/2 cup low-sodium chicken or vegetable broth

Directions

  1. Preheat the oven to 350°F.
  2. Bring the water to a boil and remove from the heat. Steep the dried mushrooms for 10 minutes. Strain the mushrooms and reserve the steeping liquid. Chop the mushrooms and set aside.
  3. Add enough water to the reserved mushroom liquid to make 1 cup. Add 1/8 teaspoon of the salt and bring it to a boil. Stir in the barley and reduce the heat to a simmer. Cover and cook until the barley is soft, about 25 minutes.
  4. Stir the chopped soaked mushrooms into the barley. Mix the cooked barley with the wild rice and set aside.
  5. Heat the olive oil in a heavy skillet over medium high heat. Season the salmon fillet with 1/8 teaspoon each salt and pepper. Sear the salmon fillet just until cooked, about 2 minutes per side. Remove the skin from the salmon if still on and flake the fish into the barley mixture. Brown the fresh mushrooms in the same pan. Remove the mushrooms and deglaze the pan with 1/4 cup of the wine.
  6. Add the skillet liquids and mushrooms to the barley mixture. Add the scallions, tarragon, the remaining 1/2 teaspoon salt, pepper, and the lemon zest.
  7. Fill the cabbage leaves with the barley mixture and roll the leaves up tightly. Place the rolls seam side down in a baking dish.
  8. Bring the chicken broth and the remaining 1/4 cup wine to a boil and pour over the cabbage rolls. Cover with foil and bake until cabbage is soft and the broth is steaming, 20 to 25 minutes.

CIA FOODIES

Salmon and Wild Rice-Stuffed Cabbage

Salmon and Wild Rice-Stuffed Cabbage
Makes 4 servings These cabbage rolls will be enjoyed by seafood lovers and non-seafood lovers alike. Keep some cooked wild rice in the freezer in small portions so it is available to add into dishes such as this one. You can also use rinsed, canned salmon in place of the fresh salmon.

Ingredients

  • 1 cup water
  • 1/2 cup dried shiitake or porcini mushrooms
  • 3/4 teaspoon kosher salt
  • 1/2 cup pearled barley
  • 3/4 cup cooked wild rice
  • 2 teaspoons olive oil
  • 12 ounces salmon fillet
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 8 ounces sliced fresh shiitake mushrooms
  • 1/2 cup white wine
  • 3/4 cup chopped scallions
  • 1 1/4 teaspoons dried tarragon
  • 1 1/2 teaspoons lemon zest
  • 8 large cabbage leaves, blanched
  • 1/2 cup low-sodium chicken or vegetable broth

Directions

  1. Preheat the oven to 350°F.
  2. Bring the water to a boil and remove from the heat. Steep the dried mushrooms for 10 minutes. Strain the mushrooms and reserve the steeping liquid. Chop the mushrooms and set aside.
  3. Add enough water to the reserved mushroom liquid to make 1 cup. Add 1/8 teaspoon of the salt and bring it to a boil. Stir in the barley and reduce the heat to a simmer. Cover and cook until the barley is soft, about 25 minutes.
  4. Stir the chopped soaked mushrooms into the barley. Mix the cooked barley with the wild rice and set aside.
  5. Heat the olive oil in a heavy skillet over medium high heat. Season the salmon fillet with 1/8 teaspoon each salt and pepper. Sear the salmon fillet just until cooked, about 2 minutes per side. Remove the skin from the salmon if still on and flake the fish into the barley mixture. Brown the fresh mushrooms in the same pan. Remove the mushrooms and deglaze the pan with 1/4 cup of the wine.
  6. Add the skillet liquids and mushrooms to the barley mixture. Add the scallions, tarragon, the remaining 1/2 teaspoon salt, pepper, and the lemon zest.
  7. Fill the cabbage leaves with the barley mixture and roll the leaves up tightly. Place the rolls seam side down in a baking dish.
  8. Bring the chicken broth and the remaining 1/4 cup wine to a boil and pour over the cabbage rolls. Cover with foil and bake until cabbage is soft and the broth is steaming, 20 to 25 minutes.

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