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.
March 21 2017 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
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.
USMetric
4 servingservings
Ingredients
- 1¼ lbs 550 g salmon, boneless filletsalmon, boneless fillets
- 1 tbsp 1 tbsp olive oil
- 2 oz. (2⁄3 cup) 55 g (150 ml) unsweetened finely shredded coconut
- 1 tsp 1 tsp turmeric
- 1 tsp 1 tsp kosher or ground sea salt
- ½ tsp ½ tsp onion powder
- 4 tbsp 4 tbsp olive oil, for frying
- 1¼ lbs 550 g Napa cabbage
- 4 oz. 110 g butter
- salt and pepper
- 1 1 lemon, for servinglemons, for serving
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Instructions
Cut the salmon in 1 x 1" (2.5 x 2.5 cm) 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 into wedges and fry in butter until lightly caramelized. Season generously with salt and pepper.
Melt the remaining butter. Serve the salmon, cabbage, and melted butter with a few wedges of fresh lemon.
Tip!
You could try substituting for lemon pepper for black pepper, for a hint of citrus undertones.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
18 comments
1
Tamara
March 21 2017
This salmon came out really good, love it! I cooked 2 lbs of cabbage & it shrunk to absolutely nothing, each serving was pretty small; not sure if it's even the 2/3 lb mentioned in the recipe once cooked.
2
suzann
March 22 2017
I will be making this with the Halibut I have in the freezer. Any suggestions from you good cooks on what to replace the turmeric with?
Reply: #3
3
Reply to comment #2 by suzann
Julie
March 23 2017
Try curry. Yum
4
suzann
March 24 2017
Thanks Julie. The curry was really good I never had curried fish before. I fried the fish and then the cabbage in coconut cream. Easy peasy one pan dinner.
5
Darlene
March 30 2017
I made this dish with curry and turmeric and coconut milk! It was so delicious! I have never considered myself a "cook" but these recipes are so easy to follow and the flavors are so amazing that I'm truly impressed with myself :)
6
Rachael
April 10 2017
Is there possibly a way to make this baked instead of fried?
- 1 comment removed
8
Kathy
May 23 2017
This recipe is delicious! I prepped it the night before and fried it the following morning, and brought in the salmon bites for a teacher appreciation luncheon. Great finger food!
I've also put the pieces of salmon on top of an arugula salad!
9
Amy
December 13 2017
This recipe was quick, easy, and delicious. I forgot to put oil on the fish pieces before rolling them in the coconut, spice mixture, but it stuck well anyway. They cooked fast and were very yummy. Thanks again for a quick and easy meal with simple ingredients that I have in the pantry!
10
Linda
December 18 2017
Has anyone wondered if the carb count is only for the fish? The amount of cabbage on its own per serving is more than 3g net carb. I don't want to go over 20g carb per day and I am confused.
11
Susie
October 23 2018
I believe they work out the carbs for the whole dish. Makes sense, no?
12
Shaughnessy
January 5 2019
Is there anything I can substitute for coconut? I've decided to prepare it tonight but don't have coconut.
13
Andrea
February 6 2019
Just amazing! Soooo wonderful!!! Will do a hundred times!
14
Joanna
May 31 2019
This recipe is delicious. Used arctic char instead of salmon and I think it can be used with just about any firm fish. Crunch, flaky, perfection. Thank you.
15
glen
June 14 2019
Delicious dish. I made it exactly and it turned out perfectly!! Will be a regular for sure. Thank you
16
Eduardo
May 3 2020
Amazing and easy-preparation dish. Thanks a lot we enjoyed the recipe.
Greetings from ChileReply: #17
17
Reply to comment #16 by Eduardo
Crystal Pullen Team Diet Doctor
May 4 2020
Amazing and easy-preparation dish. Thanks a lot we enjoyed the recipe.
Greetings from ChileSo glad you enjoyed it!
18
Jacolyn
March 16 2021
Quick,Easy and DELICIOUS!! I'll be making this one again & again!
19
claudia3bartsch
September 24 2021
It tasted lovely but the coconut did not stick to the fish and got fried independently so I scooped it up served it on top. I may try the smaller desiccated coconut so that its not so heavy and sticks on better. But why would the coconut stick to fish that is coated in oil? That doesn't make sense to me. Should I try drying the surface with paper towel, then brushing with egg before dipping into the coconut mix? Please advise.
