Recipe for two:
2 fillets of salmon, skin removed and pin boned
1/2 onion, chopped
1/2 head green cabbage, core removed and thinly sliced
1 T coconut oil
1 c coconut milk
1 T Sriracha hot sauce
Salt and pepper
1 T olive oil
Tip: Mix coconut milk with the hot sauce and let it sit for a bit! This will turn the milk pink...
First get the fish ready to cook and season well with salt and pepper. Place the olive oil in a saute pan over medium high heat. When the oils hot add the fish skin side up, shaking the pan back and fourth to avoid sticking.
In another pan, again over medium high heat, add the coconut oil and then the onion. Cook until soft. Turn the fish when the presentation side is a nice gold color. When the salmon is almost done add the cabbage and coconut milk to the onions and melt...
When done place the cabbage onto warm plates and place the salmon on top.
Bon Appetit! Chef Hobbes
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