Keto coconut salmon with Napa cabbage

On the table in: 30 mins
Serves: 2
Origin: Western

Ingredients:

  • 275 g salmon
  • ½ tbsp olive oil
  • 60 ml (20 g) unsweetened shredded coconut
  • ½ tsp turmeric
  • ½ tsp kosher or ground sea salt
  • ¼ tsp onion powder
  • 2 tbsp olive oil, for frying
  • 275 g Napa cabbage
  • 50 g butter
  • salt and pepper
  • lemon, for serving

Nutritional Information

Per serving: 744 calories; 3g net carbs; 32g protein; 67g fat; 3g fibre

Instructions:

  1. Cut the salmon in 1 x 1 inch pieces. Drizzle with olive or coconut oil.
  2. Mix shredded coconut, salt, turmeric and onion powder on a plate. Toss the salmon pieces in the coconut coating.
  3. Fry the salmon pieces on medium high heat until golden brown. Keep warm while you prepare the cabbage.
  4. Cut the cabbage in wedges and fry in butter until lightly caramelized. Season generously with salt and pepper.
  5. Melt the remaining butter. Serve the salmon, cabbage and melted butter with a few wedges of fresh lemon.

Chef’s suggestions:

  • You could try substituting for lemon pepper for black pepper, for a hint of citrus undertones.

We would like to acknowledge that this recipe was sourced from dietdoctor.com on 10 January 2020.

Author: Anne Aobadi     Image credit: Emma Shevtzoff

https://www.dietdoctor.com/recipes/keto-coconut-salmon-napa-cabbage