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674 kcal
30 min.
Salmon with young cabbage and cauliflower in coconut milk

Recipe for Salmon with young cabbage and cauliflower in coconut milk

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x portion

NaN g

674 kcal

x g

1 kcal

674.2
Calories
56.6g
Prot.
44.1g
Fat
12.8g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Salmon5× piece (500 g)
  • Cauliflower4× floret (200 g)
  • Coconut milk0.5× cup (115 ml)
  • Cabbage white1× cup (110 g)
  • Onion6× slice (60 g)
  • Tomatoes Whole Peeled, canned2× tablespoon (30 g)
  • Parsley, fresh3× tablespoon (18 g)
  • Olive oil1× tablespoon (10 g)
  • Curry powder, mixed flavours1× teaspoon (3 g)
  • Salt4× pinch (2 g)
  • Pepper, black1× pinch (1 g)
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How to make Salmon with young cabbage and cauliflower in coconut milk

  1. 1. Peel and finely chop the onion. Wash the salmon, dry gently with paper towels, cut into small slices and fry together with the onion in olive oil. Season with curry powder.

  2. 2. Meanwhile wash the cabbage and cauliflower. Finely chop the cabbage and divide the cauliflower into small florets, then add them to the salmon.

  3. 3. Pour the coconut milk over, cover and boil on a low heat for around 15 minutes.

  4. 4. Finally add the chopped tinned tomatoes, add salt and pepper to taste and sprinkle with chopped parsley.

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