You’ll love this coconut salmon with creamy napa cabbage dish. The salmon is expertly cooked to achieve a delectable caramelized crust, and it’s accompanied by a delicious coconut cabbage infused with rich butter and the aromatic touch of curry spices. This recipe is a perfect combination of flavors and textures.
Every bite of this dish is a culinary delight that will leave you craving more. If you’ve been looking for a new salmon dish that’s easy to put together and packed full of flavor, this is the recipe for you.
The best way to serve this dish is in a deep plate or bowl. Place the curried cabbage with the sauce on the bottom, then rest the succulent salmon on top. Finish with a sprinkle of fresh herbs and lemon slices.
The combination of colors and textures looks terrific. It not only looks good, but it also tastes incredible too. Be prepared to win over the taste buds of everyone who eats this delectable creation. They’re sure to ask you to make it again.
This coconut salmon with creamy napa cabbage dish is guaranteed to become a new family favorite. It will also make an excellent dinner party dish if you have friends and family over. It’s easy to make and tastes great. Give it a try today!
Yields 4 servings of Coconut Salmon with Creamy Napa Cabbage
The Preparation
Coconut Salmon
- 20 ounce salmon, boneless fillets
- 1 tablespoon olive oil
- 2 ounce unsweetened finely shredded coconut
- 1 teaspoon turmeric
- 1/2 teaspoon onion powder
- salt and pepper, to taste
- 2 tablespoon olive oil, for frying
- 1 medium lemon, for serving
Curried Cabbage
- 20 ounce Napa cabbage, sliced into wedges
- 3 tablespoon butter
- salt and pepper, to taste
- 1/2 cup canned coconut milk
- 1 teaspoon curry powder
The Execution
1. Gather and prep all ingredients.
2. Slice the salmon into 1-inch cubes. Drizzle with olive oil and rub into the salmon, coating all pieces.
3. Mix together the coating by combining shredded coconut, turmeric, onion powder, and salt and pepper to taste.
4. 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.
5. 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.
6. 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 the coconut milk and curry powder.
7. Stir together well and cook for additional 1-2 minutes or until sauce starts to thicken.
8. Serve salmon on top of cabbage and garnish with lemon. Enjoy!
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.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 20.00 ounce salmon | 1168 | 70 | 0 | 0 | 0 | 125.3 |
| 1.00 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 2.00 ounce unsweetened shredded coconut | 374 | 36.9 | 13.6 | 9.1 | 4.5 | 3.9 |
| 1.00 teaspoon turmeric powder | 10 | 0.1 | 2.1 | 0.7 | 1.4 | 0.3 |
| 0.50 teaspoon onion powder | 4 | 0 | 0.9 | 0.2 | 0.8 | 0.1 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 medium lemon | 24 | 0.3 | 7.8 | 2.4 | 5.5 | 0.9 |
| 20.00 ounce napa cabbage | 68 | 1.1 | 12.5 | 6.8 | 5.7 | 6.2 |
| 3.00 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.50 cup canned coconut milk | 223 | 24.1 | 3.2 | 0 | 3.2 | 2.3 |
| 1.00 teaspoon curry powder | 7 | 0.3 | 1.2 | 1.1 | 0.1 | 0.3 |
| Totals | 2302 | 180.8 | 41.3 | 20.2 | 21.1 | 139.7 |
| Per Serving (/4) | 576 | 45.2 | 10.3 | 5.1 | 5.3 | 34.9 |
The Preparation
- Coconut Salmon
- 20 ounce salmon, boneless fillets
- 1 tablespoon olive oil
- 2 ounce unsweetened finely shredded coconut
- 1 teaspoon turmeric
- 1/2 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
- 1/2 cup canned coconut milk
- 1 teaspoon curry powder
The Execution
- 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.
