← All recipes

🍽️ Crispy Chinese Cabbage with Salmon

238 kcal · 30 min · 4 servings

Ingredients

• 500 g small napa cabbage (1 small napa cabbage)
• 1 shallot
• 2 tbsp sesame seeds
• 3 tbsp oil
• 4 tbsp teriyaki sauce
• salt
• pepper
• 300 g salmon fillet
• 0.5 bunch flat-leaf parsley
• 1 lime

Instructions

1. 1. Cut the Chinese cabbage in half and remove the hard core.
2. 2. Quarter the cabbage and slice it into thin strips.
3. 3. Wash the strips and let them drain well.
4. 4. Peel the shallot and dice it finely.
5. 5. Toast the sesame seeds in a dry pan.
6. 6. Remove the sesame seeds from the pan and set them aside.
7. 7. Heat two tablespoons of oil in the pan.
8. 8. Sauté the shallot in it until translucent.
9. 9. Add the Chinese cabbage and fry it for five minutes over high heat while stirring.
10. 10. Season the vegetables with teriyaki sauce, salt, and pepper.
11. 11. Keep the vegetables warm.
12. 12. Rinse the salmon fillet and pat it dry.
13. 13. Cut the salmon into four equal pieces.
14. 14. Heat the remaining oil in a second pan.
15. 15. Fry the salmon over medium heat for about two minutes on each side.
16. 16. Ensure the inside remains slightly translucent.
17. 17. Wash the parsley and shake it dry.
18. 18. Pluck the leaves and chop them finely.
19. 19. Rinse the lime and rub it dry.
20. 20. Cut the lime into quarters or wedges.
21. 21. Fold the toasted sesame seeds into the Chinese cabbage.
22. 22. Sprinkle the chopped parsley over the salmon.
23. 23. Plate the salmon with the lime and the Chinese cabbage.

Nutrition per serving

• kcal: 238
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 3 g