Japanese Keto Salmon & Cabbage Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 40 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein
442 cal
35g protein
8g carbs
30g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 1 small head Green cabbage
- 2 Garlic cloves
- 1-inch piece Fresh ginger
- 1 1/2 tbsp Soy sauce (or coconut aminos for keto)
- 1 tbsp Sesame oil
- 1 stalks Green onions
- 1/4 tsp Red pepper flakes
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Slice the green cabbage into thin strips and finely chop garlic and ginger.
- Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger; sauté for 1 minute until fragrant.
- 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.
- Push the cabbage to the sides of the skillet and add the salmon fillets to the center, skin-side down.
- Cook the salmon for 4-5 minutes per side until cooked through and lightly browned.
- Pour soy sauce and remaining sesame oil over the cabbage and salmon, toss gently to combine, and cook for another 2 minutes.
- 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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