Coconut salmon with Napa cabbage
Everything about this dish is just right. Salmon coated in coconut, succulent cabbage infused with butter – you’ll want to eat this over and over, and over, again.
600 g salmon
1 tbsp olive oil
125 ml (50 g) unsweetened shredded coconut
1 tsp turmeric
1 tsp kosher or ground sea salt
½ tsp onion powder
50 ml olive oil, for frying
600 g Napa cabbage
110 g butter
salt and pepper
lemon, for serving
Cut the salmon in 1 x 1 inch pieces. Drizzle with olive or coconut oil.
Mix shredded coconut, salt, turmeric and onion powder on a plate. Toss the salmon pieces in the coconut coating.
Fry the salmon pieces on medium high heat until golden brown. Keep warm while you prepare the cabbage.
Cut the cabbage in wedges and fry in butter until lightly caramelised. Season generously with salt and pepper.
Melt the remaining butter. Serve the salmon, cabbage and melted butter with a few wedges of fresh lemon.
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