Crispy Coconut Salmon with Curried Cabbage Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
362 kcal
-
Course
Dinner
-
Cuisine
North American
Crispy Coconut Salmon with Curried Cabbage Recipe
Description
The Crispy Coconut Salmon with Curried Cabbage Recipe features salmon cut into bite-sized pieces and coated thoroughly with fine unsweetened coconut. These pieces are pan-fried in coconut oil until they develop a crisp, golden exterior while remaining juicy inside. The accompanying curried cabbage involves cooking chopped cabbage and baby spinach in a sauce made from light coconut milk infused with garlic, curry powder, turmeric, and sea salt. The cabbage steams in this spiced coconut broth until tender, absorbing warming flavors without overpowering the freshness of the salmon.
The mixture of crunchy salmon and soft, mildly spiced greens creates an enjoyable contrast in both texture and taste. The coconut elements in both the salmon crust and the sauce unify the dish, while the curry powder and turmeric add depth and color. This recipe serves well as a standalone main course and works nicely for those seeking a balance of protein and vegetables with aromatic spices.
A key step is achieving the crispy coconut coating by thoroughly covering the salmon pieces and frying over medium-high heat to ensure even browning. The cabbage and spinach benefit from slow cooking in the coconut milk blend to reach ideal tenderness without becoming mushy. This recipe suggests removing salmon skin before preparation for the best texture and recommends serving the cabbage and spinach topped with the salmon pieces.
Ingredients
- 20 ounces salmon skin removed (see notes)
- ⅓ cup coconut unsweetened fine
- 1 tablespoon coconut oil
- 2 cloves garlic minced
- 1 cup coconut milk light
- 1 teaspoon curry powder each
- 1 teaspoon Turmeric
- 1 teaspoon sea salt
- 1 lb. cabbage chopped (preferably green or savoy cabbage)
- 2 cups baby spinach leaves
Instructions
- Cut the salmon into 2-inch pieces (about 20 pieces total). Place the coconut in a bowl and dip each piece of salmon into the coconut so that it is coated well on all sides.
- Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the salmon and cook until golden brown on one side, about 3 minutes. Flip the salmon pieces over and cook for another 3 minutes, or until cooked through. Remove the salmon from the pan.
- Add the garlic and cook for 1 minute. Add the coconut milk, curry powder, turmeric, and salt and stir. Add the cabbage to the pan and mix it again. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the cabbage is soft.
- Add the spinach to the pan and let it wilt. Divide between 4 plates and serve with the crispy salmon on top.
Notes
- The salmon skin should be removed before cooking for optimal texture and even coconut coating.
- Use fine, unsweetened coconut flakes to achieve crispiness on the salmon crust.
- Light coconut milk keeps the curried cabbage sauce creamy but not heavy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 362kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 721mg | 30% |
| Potassium | 1040mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1579IU | 32% |
| Vitamin C | 46mg | 51% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
