Japanese Keto Salmon & Cabbage Stir-Fry

Japanese · 40 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein

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Ingredients

• 4 (6 oz each) Salmon fillets
• 1 small head Green cabbage
• 3 Garlic cloves
• 1-inch piece Fresh ginger
• 3 tbsp Soy sauce (or coconut aminos for keto)
• 2 tbsp Sesame oil
• 2 stalks Green onions
• 1/4 tsp Red pepper flakes
• to taste Salt
• to taste Black pepper

Method

1. Slice the green cabbage into thin strips and finely chop garlic and ginger.
2. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
3. Add garlic and ginger; sauté for 1 minute until fragrant.
4. Add the cabbage to the skillet, season with a pinch of salt and red pepper flakes, and stir-fry for 5-7 minutes until softened.
5. Push the cabbage to the sides of the skillet and add the salmon fillets to the center, skin-side down.
6. Cook the salmon for 4-5 minutes per side until cooked through and lightly browned.
7. Pour soy sauce and remaining sesame oil over the cabbage and salmon, toss gently to combine, and cook for another 2 minutes.
8. Garnish with sliced green onions before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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