Salmon Wrapped in Cabbage with Chives and Tomatoes

Ingredients

• 8 ounce bottled clam juice 
• 4 teaspoons chives fresh chopped
• 4 cups cabbage green thinly sliced
• 1 cup low-salt chicken broth 
• 1 tablespoon butter 
• 4 large cabbage leaves green
• 0.8 cup onion thinly sliced
• 0.3 teaspoon pepper 
• 24 ounce salmon fillet ()
• 0.3 teaspoon salt 
• 1 cup tomatoes coarsely chopped

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 40
2. Bring water to a boil in a medium saucepan.
3. Add cabbage leaves; cook 30 seconds.
4. Remove from water; set aside.
5. Melt margarine in a large nonstick skillet over medium-high heat.
6. Add sliced cabbage and onion; saut 5 minutes. Stir in the broth and clam juice; cook over medium-high heat 15 minutes or until liquid evaporates.
7. Place 1 salmon fillet in center of each cabbage leaf.
8. Sprinkle fillets with salt and pepper. Top each fillet with 1/4 cup broth mixture. Fold cabbage leaves over fillets.
9. Place wrapped salmon, seam sides down, in an 11 x 7-inch baking dish.
10. Cover baking dish with foil.
11. Bake at 400 for 25 minutes or until fish flakes easily when tested with a fork.
12. Arrange wrapped salmon on a platter.
13. Sprinkle chopped tomato and chives over salmon.