Try Cabbage Wrapped Red Curry Salmon for Dinner

It seems like a lifetime ago, but I used to date a half Singaporean and half Thai gal. While most people dread trips to their significant others homes, it was something I looked forward to because there was always a feast waiting at the table.

One of my favorite dishes was a specialty of her dads, made with salmon, cabbage and egg, steamed together in a red curry sauce. It didn't look like much, but with the tender cabbage absorbing all the flavors from the piquant curry, it was as heavenly as it was humble.

Ive reworked the dish somewhat so that it can be steamed in the oven. Pre-cooking the cabbage first in salt-water prevents the salmon from getting overcooked, and by rolling each fillet in a piece of cabbage, it makes it easier to portion out.

Because both the cabbage and salmon will release liquid as they steam, its important to use coconut cream instead of coconut milk. The difference is that coconut cream contains less water. You should be able to find it canned, or you can make it from powdered coconut milk by adding less water.