Roasted Salmon with Stir-Fried Cabbage and Peppers (Serves 3-4)
Whole Foods Market was selling sockeye salmon filets for $8.99 a pound this past Friday. The one I bought had a few bones that I did not bother to pull before cooking. The bones pulled out easily after cooking, so that’s how I handled them. If you are cooking for a child or an adult with attention deficit issues, you might want to pull any bones out of the fillet in advance, either before or after cooking.
Prep and cook time: 30 minutes
1.5 pounds of fresh salmon (mine was sockeye)
1 head of cabbage
1 orange bell pepper
1-2 tablespoons mayonnaise (click here for mayonnaise recipe)
Directions: Preheat oven to 400 degrees. Line a baking pan with aluminum foil for easy clean up. Rinse salmon and pat dry with a towel. Lay salmon skin side down on the foil. Squeeze the juice of one lemon over the salmon. Dust top of salmon with salt, garlic powder, and dried thyme. Don’t be shy with the seasoning. Spread mayonnaise evenly over the top of the salmon. Put fish in oven and roast at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork. Meanwhile, chop cabbage and pepper into bite-size pieces. Melt 2 tablespoons of coconut oil in a wok or large skillet over medium heat. Add vegetables to hot oil and stir everything together. Cover and let cook 10 or 15 minutes until soft, stirring occasionally. When everything is done, put half the salmon and all the vegetables that will fit on a plate. Enjoy!
Notes: To improve taste, after prepping the fish, let it marinate in the refrigerator for 30 minutes before roasting to strengthen the flavors.
To save time, keep a bottle of pure lemon juice in the refrigerator and use juice from the bottle instead of fresh lemon.
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