Coconut Salmon with Creamy Napa Cabbage

Name: Coconut Salmon with Creamy Napa Cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 20 ounce salmon; 1 tablespoon olive oil; 2 ounce unsweetened finely shredded coconut; 1 teaspoon Turmeric; ½ teaspoon onion powder; salt and pepper; 2 tablespoon olive oil; 1 lemon; 20 ounce Napa cabbage; 3 tablespoon butter; salt and pepper; ½ cup canned coconut milk; 1 teaspoon curry powder

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Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
576 kcal

Coconut Salmon with Creamy Napa Cabbage

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Coconut Salmon:

20 ounce salmon boneless fillets
1 tablespoon olive oil
2 ounce unsweetened finely shredded coconut
1 teaspoon Turmeric
½ teaspoon onion powder
salt and pepper to taste
2 tablespoon olive oil for frying
1 lemon for serving

Curried Cabbage:

20 ounce Napa cabbage sliced into wedges
3 tablespoon butter
salt and pepper to taste
½ cup canned coconut milk
1 teaspoon curry powder

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Instructions

Gather and prep all ingredients.
Slice the salmon into 1-inch cubes. Drizzle with olive oil and rub into the salmon, coating all pieces.
Mix together the coating by combining shredded coconut, turmeric, onion powder, and salt and pepper to taste.
Add salmon cubes to the coating mixture and toss to coat evenly.
Alternatively, add coating to a plastic ziploc bag along with the salmon. Seal the bag (with some air inside) and shake vigorously until all pieces are evenly coated.
Add olive oil to a pan over medium-high heat. Once hot, add in salmon cubes making sure not to overcrowd the pan. Turn each piece as it's cooked, frying until all cubes are golden brown. Set aside.
In the same pan, add butter and cabbage over medium heat. Season generously with salt and pepper to taste. Cook cabbage, stirring occasionally, until tender and golden. Then, add in the coconut milk and curry powder.
Stir together well and cook for additional 1-2 minutes or until sauce starts to thicken.
Serve salmon on top of cabbage and garnish with lemon. Enjoy!

Notes

This makes a total of 4 servings of Coconut Salmon with Creamy Napa Cabbage. Each serving comes out to be 576 calories, 45.2g fats, 5.3g net carbs, and 34.9g protein.