I’m getting lovely cabbages now, 
and I’m still getting Heirloom French Breakfast Radishes (those French people must have sturdy stomachs first thing in the morning.)
To the radishes and cabbage, I added dill (still thrilled) and Swiss Chard (nearing the end).
I used the large cabbage leaves and Swiss Chard as a wrap, topped it with cooked rice mixed with a bit of sour cream. I topped that with thinly sliced radishes, a 3 ounce salmon steak, and lots of dill. I used 2 skewers to hold things together and grilled until it was firm to the touch.
Grilled Salmon Wraps : even the leftovers were amazing.
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Looks easy and delicious! Your vegetables are beautiful… That cabbage is a show stopper!
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Thank you for the compliments. I will be making the salmon again soon; it was SO good,
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beautiful cabbage Jodie
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Congrats on the veg. ‘dill (still thrilled)’ with ‘grilled’ in the title – great
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Thank you for the compliment, my wordsmith friend.
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🙂
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Mmmmmm! Sounds yummy – I’d like to taste it sometime!
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Deal – I’ll let you know the next time I’m making it. It will be soon.
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Looks awesome!! Did the salmon cook all the way through?
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It did cook completely, I used the lowest setting on the grill and put the lid down. Cooked it for maybe 8 minutes on one side and then flipped it and cooked it until I could tell by feel that it was done.
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Wow! Looks fantastic. What a great dish for the Fourth.
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