Keto sesame salmon with Thai curry cabbage

Keto sesame salmon with Thai curry cabbage

Uncomplicated. Flavorful. Amazing. These are just three words that describe this incredible dish. Simple butter fried salmon, with citrusy mayo and Thai flavored cabbage. Bookmark this. You. Want. To. Eat. This. Now.

Keto sesame salmon with Thai curry cabbage

Uncomplicated. Flavorful. Amazing. These are just three words that describe this incredible dish. Simple butter fried salmon, with citrusy mayo and Thai flavored cabbage. Bookmark this. You. Want. To. Eat. This. Now.
USMetric
4 servingservings

Ingredients

Lime mayo
  • 1 cup 225 ml mayonnaise
  • ½ ½ lime, juice and zestlimes, juice and zest
Thai curry cabbage
  • 2 tbsp 2 tbsp coconut oil
  • 2 lbs 900 g shredded green cabbage
  • 1 tbsp 1 tbsp red curry paste
  • 1 tbsp 1 tbsp sesame oil
  • salt and pepper
Salmon
  • 1½ lbs 650 g salmon in pieces
  • 2 tbsp 2 tbsp (20 g) sesame seeds
  • 3 oz. 75 g butter
  • salt and pepper
  • 1 1 lime, for servinglimes, for serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  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.

Tip!

Let the salmon sit at room temperature before frying, so it's not cold when you add it to the frying pan. If you add a piece of cold salmon to your pan the temperature drops, and you will end up with boiled fish instead of sautéed.

You could also add cilantro to the mayo, for an extra depth of flavor!

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8 comments

  1. Val
    How did you get 44 carbs for this recipe. My calculations are closer to 11 carbs for the entire recipe, not per serving.
  2. Peter Biörck Team Diet Doctor
  3. Roni
    When you say 4 servings that it mean to eat in one meal?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    When you say 4 servings that it mean to eat in one meal?

    4 servings means it will feed 1 person for 4 meals or 4 people for 1 meal.

  5. Matt
    That was tasty. Here's my feedback:
    I had to double up on the curry paste to make it less bland (Thai Kitchen brand red curry paste)

    Is the intent of this recipe to brown the sesame seeds? Not sure how you can do that without browning the butter.
    Next time I cook this I think I will try clarified butter (ghee) to avoid browned butter and fry at a hotter temperature. That should let me brown the sesame seeds AND crisp the salmon skin if I leave it on. (leave seeds off of the skin side)

    Reply: #6
  6. Crystal Pullen Team Diet Doctor

    That was tasty. Here's my feedback:
    I had to double up on the curry paste to make it less bland (Thai Kitchen brand red curry paste)
    Is the intent of this recipe to brown the sesame seeds? Not sure how you can do that without browning the butter.
    Next time I cook this I think I will try clarified butter (ghee) to avoid browned butter and fry at a hotter temperature. That should let me brown the sesame seeds AND crisp the salmon skin if I leave it on. (leave seeds off of the skin side)

    Thanks for your feedback.

  7. Matt
    OK so my idea wasn't so great. Frying in hotter oil just led to the sesame seeds snapping and popping. Haha!

    I still don't trust myself to fry the salmon well in butter without browning the butter.
    I think I will try pre-toasting the sesame seeds before I cook them. With the salmon. Or perhaps even apply the toasted sesame seeds to the salmon after it is cooked.

    Reply: #8
  8. Angela Day

    OK so my idea wasn't so great. Frying in hotter oil just led to the sesame seeds snapping and popping. Haha!
    I still don't trust myself to fry the salmon well in butter without browning the butter.
    I think I will try pre-toasting the sesame seeds before I cook them. With the salmon. Or perhaps even apply the toasted sesame seeds to the salmon after it is cooked.

    Matt I tried ghee and was able to toast some of the sesame seeds but I think next time I'll toast them in the oven first then follow recipe.

    The salmon was pretty good. I didn't have cabbage more red curry paste so had on a bed of zoodles tossed in coconut oil, red pepper flakes, curry, fish oil, and coconut aminos. Quite tasty but can't really review the recipe since I altered it so much.

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