Servings: 2

275 g salmon
½ tbsp olive oil
20g unsweetened shredded coconut
½ tsp turmeric
½ tsp ground sea salt
¼ tsp onion powder
2 tbsp olive oil, for frying
275 g Chinese cabbage
50 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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