Preparation time: 30 min
Cooking time: 25 min
Serves 6

 INGREDIENTS

• 8 pound salmon fillets
• 1 green cabbage
• 2 Tbsp sesame oil
• 4 Tbsp soy sauce
• 1 organic lime
• 2 Tbsp olive oil
• 1 Tbsp butter
• Salt and pepper

METHOD

Set aside 12 cabbage leaves, cut out the thick vein from the bottom of each reserved leaf and clean the leaves.

Cook 8 to 10 minutes in salted boiling water and transfer to a large bowl filled with ice water. Drain and dry thoroughly.

Thinly slice the salmon fillet and marinate 1 hour in sesame oil and soy sauce. Zest the lime on top of the salmon marinade.

Overlap 2 cabbage leaves on work surface, fill with salmon and roll completely to enclose filling. Repeat with remaining leaves and filling.

Using cooking twine, tie the wraps lengthwise to keep them close.

Heat the skillet to ½ of the maximum power, add butter and oil. Brown the wraps 10-15 minutes on all sides, turning regularly.

Remove the twine and serve immediately.

Tip : You can serve the wraps with a dip of Greek yogurt and curcumin.