Printer icon

Tandoori Salmon With Sautéed Cabbage

Tandoori Salmon With Sautéed Cabbage

Salmon and cabbage, by themselves, are very basic ingredients. Add a handful of spices, and incredible magic happens. This dish here turns the ordinary into something special with the assistance of ginger, coconut milk, tandoori seasoning, and cashews. The nuts add an element of surprise, though if you are nut-free go ahead and omit them as this dish is also wonderful without.

When eating, and serving, Paleo meals, it is always important to consider food (in)tolerances and preferences. Eat what feels great for your body, keeping in mind that we are all different, and we are all healing in our own time. What is particularly nice about this dish, is the warm and spicy element of the gingery cabbage. It has been said that ginger is good for both the body and the brain, so grab a heart-warming rhizome and get grating! As a supplement, ginger can often be found in capsule form, though consuming it fresh you’ll most likely get the most benefits which can including regulating blood sugar, reducing joint and muscle pain, and improving brain function. It’s a wonderful spice that can be made in many preparations, like this ginger turmeric orange juice.

You may want to take this dish just one step further and indulge in a stack of cauliflower tortillas to satisfy the need to scoop up or wrap the sautéed cabbage in. It’s a fantastic low-carb dish that always hits the spot.

Tandoori Salmon With Sautéed Cabbage Recipe

Serves: 4Prep: 20 minCook: 20 min
Notice

Protein: 54g / %

Carbs: 18g / %

Fat: 41g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan  

Ingredients

  • 4 salmon fillets
  • 1/2 cup coconut milk
  • 1 tbsp. fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp. tandoori seasoning

Sautéed Cabbage Ingredients

  • 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

Preparation

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