Name: Chinchakriya's Forest Salmon
Ingredients: 5 80 salmon filets; ½ 4 Chobani® Whole Milk Plain Greek Yogurt; ½ 4 tahini; 2 1 fish sauce; 2 1 parsley, chopped; 2 1 green garlic, chopped; 2 1 oregano, chopped; 2 1 genovese basil, chopped; 2 1 shallot, chopped; 8 cabbage, leaves; 2 1 extra-virgin olive oil; 3 1.5 water; 1 lime

Chobani® Whole Milk Plain Greek Yogurt holds wrapped cabbage in place around tender salmon filets. Recipe by Chinchakriya Un.

salmon filets

Chobani® Whole Milk Plain Greek Yogurt

tahini

fish sauce

parsley, chopped

green garlic, chopped

oregano, chopped

genovese basil, chopped

shallot, chopped

cabbage, leaves

extra-virgin olive oil

water

lime

Preheat oven to 375ºF. Combine chopped parsley, green garlic, oregano, Genovese basil, and shallot and set aside.

In a bowl, mix tahini, yogurt, fish sauce, and olive oil. Add minced herbs and juice of one lime.

Pull outer cabbage leaves, reserving large leaves, and lay flat on a sheet tray. Assemble to create a large rectangle, leaving enough space to fold over the salmon. 

Salt salmon and lay flat on cabbage leaves. Generously rub herb yogurt on the top of filets. Wrap tightly. Cabbage leaves should stick to herb yogurt.

Roast in the oven for 20 minutes. Serve immediately.