Q1: Can I use a different type of fish if salmon isn't available?

Absolutely! This recipe is quite versatile. You can substitute salmon with other firm fish like cod, halibut, or sea bass that will hold up well during steaming. Just ensure the fish fillet is roughly the same thickness as the salmon (about 1-inch thick) to maintain consistent cooking times from Step 8. When substituting, keep the seasoning in Step 5 the same and adjust steaming time slightly depending on the thickness of your chosen fish.

Q2: How can I tell if the salmon is fully cooked when steaming?

In Step 9, the recipe provides a key doneness test: the salmon should flake easily with a fork. Additionally, the internal temperature should reach 145°F, which you can check with a meat thermometer. The salmon should look opaque and have a light pink or white color, not translucent or raw-looking. If you're unsure, it's better to steam for the full 12 minutes rather than undercooking, as the steaming method is quite forgiving and helps prevent drying out the fish.

Q3: Are there gluten-free alternatives for the soy sauce in the ginger-scallion sauce?

Yes, for those avoiding gluten, you can replace the low-sodium soy sauce in Step 10 with tamari, which is a gluten-free soy sauce alternative. Coconut aminos is another excellent substitute that's both gluten-free and lower in sodium. When substituting, maintain the same measurement (2 teaspoons) to keep the sauce's balance of flavors. These alternatives will work seamlessly in the ginger-scallion sauce without compromising the recipe's overall taste profile.

Q4: What can I use if I don't have a steamer basket?

If you don't have the steamer basket mentioned in Step 7, you have several alternatives. You can create a makeshift steamer using a metal colander placed inside a large pot with a tight-fitting lid, ensuring the colander doesn't touch the water. Alternatively, you can use a wire cooling rack inside a deep pan, or even fold aluminum foil into a makeshift rack. The key is to keep the salmon rolls elevated above simmering water, allowing steam to circulate and cook the fish evenly.

Cabbage Wrapped Salmon Rolls

These elegant Cabbage Wrapped Salmon Rolls transform simple ingredients into a restaurant-worthy dish that's perfectly aligned with your Optavia Lean & Green goals. Tender salmon fillets are carefully wrapped in blanched cabbage leaves, creating delicate parcels that steam to perfection while retaining all their natural moisture and flavor. The cabbage provides a subtle sweetness and satisfying texture without adding unnecessary calories or carbohydrates.

Inspired by Asian culinary traditions where cabbage wraps are used to encase everything from dumplings to fish, this recipe celebrates the natural pairing of omega-3 rich salmon with crisp, vitamin-packed cabbage. The steaming method ensures the salmon remains incredibly moist while the cabbage softens just enough to hold its shape. What makes this dish truly special is the aromatic ginger-scallion sauce—a light, flavorful finish that enhances rather than masks the delicate taste of the fish.

This recipe delivers an impressive 35 grams of high-quality protein per serving while staying well within Optavia's calorie guidelines at just 245 calories. The minimal use of oil and absence of heavy sauces keeps the fat content lean, while the cabbage adds volume and nutrients without carbohydrate overload. It's proof that eating for health doesn't mean sacrificing flavor or visual appeal.

Perfect for a weeknight dinner or when you want to impress guests with a sophisticated yet simple dish, these salmon rolls come together in under 30 minutes. The preparation is straightforward enough for beginners, yet the presentation is elegant enough for special occasions. Serve immediately after steaming for the best texture and flavor experience.

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

27 minutes

None servings

245 calories

Fat 11.00g

Carbs 5.00g

Protein 35.00g

Ingredients

12 oz	salmon fillet, skin removed, cut into 4 equal portions
4 large leaves	green cabbage, outer leaves, washed
1 tbsp	fresh ginger, peeled and finely grated
2 whole	scallions, thinly sliced, white and green parts separated
2 tsp	low-sodium soy sauce
1 tsp	rice vinegar
1/2 tsp	sesame oil
1 clove	garlic, minced
1/4 tsp	salt
1/8 tsp	black pepper, freshly ground
2 cups	water, for steaming

Equipment

Cutting board

measuring spoons

paper towels

tongs

small mixing bowl

serving plates

grater or microplane

paring knife

large pot with steamer basket

large pot for blanching

bowl for ice water

Anti-Inflammatory Diet

Salmon is a key anti-inflammatory ingredient rich in omega-3 fatty acids, while ginger provides additional anti-inflammatory benefits. The recipe focuses on whole, unprocessed ingredients and uses minimal added fats.

Heart-Healthy Diet

Featuring heart-protective salmon, using minimal oil, and incorporating non-starchy vegetables, this recipe supports cardiovascular health through lean protein and nutrient-dense ingredients.

Mediterranean Diet

This recipe perfectly aligns with Mediterranean Diet principles by featuring fatty fish (salmon), using olive oil minimally, incorporating fresh vegetables (cabbage), and emphasizing herbs and light seasonings like ginger and scallions.

Optavia

This recipe perfectly matches Optavia's Lean & Green guidelines with its high-protein salmon, low-carb cabbage wrap, and precise portion control, delivering exactly 35g of protein in a 245-calorie serving.

Instructions

5 min

Bring a large pot of water to a boil over high heat for blanching the cabbage leaves.

Carefully remove the core from each cabbage leaf using a paring knife, cutting in a V-shape to remove the thick stem without tearing the leaf.

2 min

3 min

Blanch the cabbage leaves in the boiling water for 2-3 minutes until they become pliable but not mushy. Remove with tongs and immediately transfer to a bowl of ice water to stop the cooking.

Pat the blanched cabbage leaves completely dry with paper towels and lay them flat on a clean work surface.

1 min

Season each salmon fillet evenly with salt and black pepper on all sides.

1 min

Place one salmon portion in the center of each cabbage leaf. Fold the sides of the leaf over the salmon, then roll from the bottom up to create a tight package, tucking in the edges as you roll.

3 min

Add 2 cups of water to a large pot with a steamer basket insert and bring to a boil over high heat.

Place the cabbage-wrapped salmon rolls seam-side down in the steamer basket, leaving space between each roll for steam circulation.

12 min

Cover the pot with a tight-fitting lid and steam the salmon rolls for 10-12 minutes, until the salmon is cooked through and flakes easily with a fork.

While the salmon steams, prepare the ginger-scallion sauce by combining the grated ginger, white parts of scallions, minced garlic, soy sauce, rice vinegar, and sesame oil in a small bowl. Mix well.