We love this 25-minute salmon and cabbage dinner! The salmon is coated in coconut then pan-fried until crispy. It is served with curried coconut cabbage for a filling low-carb meal.
20ouncessalmon, skin removed (see notes)
⅓cupunsweetened fine coconut
1cuplight coconut milk
1teaspoonEACH: curry powder, turmeric, and sea salt
1lb.cabbage, chopped (preferably green or savoy cabbage)
2cupsbaby spinach leaves
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.
20 ounces salmon, ⅓ cup unsweetened fine coconut
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.
1 tablespoon coconut oil
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.
2 cloves garlic, 1 cup light coconut milk, 1 teaspoon EACH: curry powder, turmeric, and sea salt, 1 lb. cabbage
Add the spinach to the pan and let it wilt. Divide between 4 plates and serve with the crispy salmon on top.