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Keto sesame salmon with Thai curry cabbage

  • 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
  1. 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.
  2. 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.
  3. Salt and pepper the salmon pieces on both sides and dip in sesame seeds to cover.
  4. 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.
  5. Serve salmon, sautéd butter, cabbage and the lime mayonnaise with a lime wedge.