Ingredients:
- Lime mayo
- 225 ml mayonnaise
- ½ lime, juice and zest
- Thai curry cabbage
- 2 tbsp coconut oil
- 900 g shredded green cabbage
- 1 tbsp red curry paste
- 1 tbsp sesame oil
- salt and pepper
- Salmon
- 650 g salmon in pieces
- 2 tbsp (20 g) sesame seeds
- 75 g butter
- salt and pepper
- 1 lime, for serving
Instructions:
- Start with the lime mayonnaise. Stir in the juice and the zest from half a lime into the mayonnaise. Add more lime juice, zest and salt to taste. Let sit in the refrigerator.
- Heat the coconut oil in a frying pan or a wok on fairly high heat. Add cabbage and curry paste. Sauté until the cabbage has turned a nice color, but is still chewy. Stir thoroughly. Salt and pepper. Add the sesame oil towards the end and keep hot while frying the salmon.
- Salt and pepper the salmon pieces on both sides and dip in sesame seeds to cover.
- Fry the salmon in a generous amount of butter on medium high for a couple of minutes on each side. Baste the salmon pieces with the melted butter in the pan. The butter should not turn brown, save for serving.
- Serve salmon, sautéd butter, cabbage and the lime mayonnaise with a lime wedge.
