Coconut Salmon with Creamy Napa Cabbage

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

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