Ingredients

The following ingredients have 4 Servings
  • 4 salmon fillets
  • 1/2 cup coconut milk
  • 1 tbsp. fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 1 tbsp. tandoori seasoning
  • 4 cups green cabbage (thinly sliced)
  • 1 carrot (grated)
  • 1 onion (thinly sliced)
  • 1 bell pepper (thinly sliced)
  • 1 tbsp. fresh ginger (minced)
  • 1/4 cup cashews (roasted and chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1 tbsp. coconut oil
  • 1 tsp. ground cumin
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat oven to 425 F.
  • In a bowl, combine the coconut milk, garlic, ginger, and tandoori spices.
  • Place the salmon fillets in a baking dish and cover them with the tandoori sauce.
  • Bake in the oven for 20 to 25 minutes, depending on the thickness of the fillets.
  • To prepare the sautéed cabbage, melt coconut oil in a skillet over medium heat.
  • Add the ginger and the onion, and cook until soft.
  • Next, add the cabbage, bell pepper, and carrot and cook until soft, 8 to 10 minutes.
  • Sprinkle with cumin, season with salt and pepper to taste, give everything a good stir, and remove from the heat.
  • Serve the salmon with the sautéed cabbage topped with chopped cashews and fresh cilantro.