Sesame Salmon with Thai Cabbage
Heat the coconut oil in a frying pan or a wok on fairly high heat. Add cabbage and curry paste. Sauté until the cabbage has turned a nice color, but is still chewy. Stir thoroughly. Salt and pepper…
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 2 tbsp. coconut oil
- 350gr\12oz shredded green cabbage
- 1 tbsp. red curry paste
- 1 tbsp. sesame oil
- 1 salt and pepper
- 2 tbsp. salmon file
- 80gr\3oz sesame seeds
- butter
- green onion thai mushrooms and spicy thai sauce for serving (optional)
Preparation
- Heat the coconut oil in a frying pan or a wok on fairly high heat. Add cabbage and curry paste. Sauté until the cabbage has turned a nice color, but is still chewy. Stir thoroughly. Salt and pepper. Add the sesame oil towards the end and keep hot while frying the salmon.
- Salt and pepper the salmon pieces on both sides and dip in sesame seeds to cover.
- Fry the salmon in a generous amount of butter on medium high for a couple of minutes on each side. Baste the salmon pieces with the melted butter in the pan. The butter should not turn brown, save for serving.
- Serve salmon, with the cabbage and the optional garnishes if you want.
