5 from 78 votes
Crispy Coconut Salmon with Curried Cabbage Recipe
This Crispy Coconut Salmon with Curried Cabbage highlights salmon pieces coated in fine unsweetened coconut and pan-fried in coconut oil for a golden crust. The salmon is paired with a warm, spiced sautéed cabbage and spinach mix simmered in a coconut milk sauce flavored with garlic, curry powder, turmeric, and sea salt, combining creamy and aromatic elements. The dish balances textures and layers, offering a vibrant way to enjoy salmon with mildly spiced greens that soften perfectly in the gently scented sauce.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
362 kcal
Course:
Dinner
Cuisine:
North American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 362
% 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.