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Cabbage is an overlooked “super-food” that offers the anti-cancer glucosinolates (gloo-kah-suh-nates) common to all members of the cruciferous (crew-sif-er-us) vegetable family (broccoli, kale, cauliflower, cabbage, bok choy, kale, kohlrabi, Brussels sprouts, horseradish, mustard, capers, cress, rutabaga, arugula, and turnips).
The botanical name of this plant family—Cruciferae—derives from the cross-like marking on the flower-buds of some of its members.
In some epidemiological studies, diets high in cruciferous vegetables are associated with reduced risk of lung and colorectal cancer.
The glucosinolates in cruciferous veggies break down into byproducts that may help curb the growth of cancers in the breast, endometrium, lung, colon, liver, colon, and cervix.
Wasabi peas are simply dried green peas covered in a dusting of powdered wasabi, which is a horseradish-like Asian herb. (Unlike horseradish, wasabi is not a cruciferous plant.) They can be found at some supermarkets and natural foods stores, and at Asian markets.
This dish goes well with a bowl of steamed brown basmati rice, white jasmine rice, or cooked soba noodles.
Wasabi Pea Crusted Salmon
Adapted from a recipe in the March 2007 issue of Bon Appétit.
3/4 cup wasabi peas (about 3 oz)
4 (6 oz) wild Alaskan salmon fillet portions (with or without skin)
1 tablespoon finely grated lime peel
2 tablespoons organic extra virgin olive oil, divided
6 cups thinly sliced red cabbage (about 1/2 large head)
1/2 lb sugar snap peas, stringy seam fibers removed
2 tablespoon fresh lime juice
Preheat oven to 400 F.
- Blend wasabi peas in processor until a bread crumb consistency, with some coarse pieces. Lightly oil a rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
- Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Arrange cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.