If you don't have a bamboo steamer—like the one here, which contains luscious cabbage-wrapped salmon steamed in wine—you can use a metal steaming basket. Or, Art suggests, "put a little water in a pan, crumple up some foil, and put the food on top of
Servings: Makes 4 servings
Ingredients 4 large cabbage leaves4 (8-ounce) skinless salmon fillets2 cups white wine1 medium carrot , cut into matchsticks1 large leek , white part only, cut into matchsticks1 small zucchini , cut into matchsticks2 Roma or plum tomatoes , seeded and chopped1/4 cup minced shallots2 tablespoons chopped fresh parsley1 tablespoon chopped fresh tarragonKitchen string1 lemon , quartered
In a large stock pot, bring 2 quarts of water to a boil. Blanch cabbage leaves for 1 to 2 minutes; set aside to cool.
Season salmon with salt and pepper and set aside.
In a large bowl, mix carrots, leeks, zucchini, tomatoes, shallots, parsley, and tarragon; season lightly with salt and pepper. Place one salmon fillet in each cabbage leaf and surround it with several spoonfuls of seasoned vegetables. Gently fold cabbage around salmon and vegetables to create a packet. Tie closed with kitchen string.
In a large pot with a steaming basket insert, bring wine to a boil.
Place salmon packets in steaming basket; cook 5 minutes. Remove packets from pot, snip off kitchen string, and serve with lemon wedges.