Keto Japanese 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

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 4 (6 oz each) Salmon fillets
• 1 medium head Green cabbage
• 2 Garlic cloves
• 1 1/2 tbsp Soy sauce (low sodium)
• 1 tbsp Sesame oil
• 1 inch piece Ginger root
• 1 Green onions
• 1/2 tbsp Sesame seeds

Method (tap to check — screen stays awake)

1. Pat dry the salmon fillets and season lightly with salt and pepper.
2. Chop the garlic, ginger, and green onions; shred the cabbage into thin strips.
3. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add salmon fillets and cook for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
4. In the same skillet, add remaining sesame oil. Sauté garlic and ginger until fragrant, about 1 minute.
5. Add shredded cabbage to the skillet and stir-fry for about 5-7 minutes until tender but still crisp.
6. Return the salmon to the skillet, breaking it into large chunks. Add soy sauce and cook together for an additional 2-3 minutes to meld flavors.
7. Garnish with chopped green onions and toasted sesame seeds before serving.

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

← Browse the cookbook