Ingredients

The following ingredients have 4 Servings
  • 20 ounces salmon (skin removed (see notes))
  • ⅓ cup unsweetened fine coconut
  • 1 tablespoon coconut oil
  • 2 cloves garlic (minced)
  • 1 cup light coconut milk
  • 1 teaspoon EACH: curry powder, turmeric, and sea salt
  • 1 lb. cabbage (chopped (preferably green or savoy cabbage))
  • 2 cups baby spinach leaves

Instruction

  • Cut the salmon into 2-inch pieces (about 20 pieces total). Place the coconut in a bowl and dip each piece of salmon into the coconut so that it is coated well on all sides.
  • Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the salmon and cook until golden brown on one side, about 3 minutes. Flip the salmon pieces over and cook for another 3 minutes, or until cooked through. Remove the salmon from the pan.
  • Add the garlic and cook for 1 minute. Add the coconut milk, curry powder, turmeric, and salt and stir. Add the cabbage to the pan and mix it again. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the cabbage is soft.
  • Add the spinach to the pan and let it wilt. Divide between 4 plates and serve with the crispy salmon on top.