Salmon with Cabbage and Coconut Sauce

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Average: 3.7 (3 votes)
(3 votes)
Salmon with Cabbage and Coconut Sauce
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
475
calories
Calories

Healthy, because

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

1 serving contains
(Percentage of daily recommendation)
Calorie475 cal.(23 %)
Protein29 g(30 %)
Fat36 g(31 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D4.8 μg(24 %)
Vitamin E10.3 mg(86 %)
Vitamin K163.4 μg(272 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.6 mg(147 %)
Vitamin B₆1 mg(71 %)
Folate220 μg(73 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂4.9 μg(163 %)
Vitamin C75 mg(79 %)
Potassium1,022 mg(26 %)
Calcium106 mg(11 %)
Magnesium85 mg(28 %)
Iron3.5 mg(23 %)
Iodine8 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids13.9 g
Uric acid55 mg
Cholesterol73 mg
Complete sugar6 g

Ingredients

for
4
For the main dish
2 organic Limes
4 Salmon (125 grams each)
salt
freshly ground peppers
½ tsp Chinese 5 spice powder
1 small Napa cabbage
4 Tbsps vegetable oil
100 milliliters Vegetable broth
2 garlic cloves
1 red onion
100 grams Cherry tomatoes
100 milliliters Vegetable broth
200 milliliters Coconut milk
To serve
Basil
Lime wedge
How healthy are the main ingredients?
Coconut milkLimeSalmonsaltNapa cabbagegarlic clove

Preparation steps

1.

For the main dish, rinse a lime under hot water and cut into very thin rings. Squeeze the juice from the other.

Rinse the fish, pat dry, drizzle with 2 lime juice and season with salt, pepper and 5-spice powder. Place some lime slices on top, cover with foil and place in the refrigerator.

Remove the outer leaves from the cabbage, rinse, drain and cut into quarters. Sauté in some oil in a pan until browned.

2.

Pour in the vegetable broth, cover with the lid and cook for 10-15 minutes until the cabbage is soft.

Peel the garlic and cut into slices. Peel the onion and cut into eighths. Rinse and halve the tomatoes.

Preheat the oven to 80°C (approximately 175ºF).

3.

Place lime slices in a pan with some oil and lay the salmon on top. Cook for 1-2 minutes, then turn over, reduce the heat and cook for another minute. Place in a baking dish and bake in the oven until translucent and juicy.

Sauté the onion and garlic in the juices (add some oil if necessary).

Add the tomatoes, the broth and the coconut milk and simmer. Season with lime juice, salt and pepper. 

4.

To serve, transfer the cabbage and salmon to plates and drizzle with coconut sauce. Serve garnished with basil and lime wedges.

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