How to Cook Yummy Pn-Fried and Steamed Salmon and Cabbage

Pn-Fried and Steamed Salmon and Cabbage. Cabbage, when roasted, gets sweeter and caramelizes and crisps in spots—you'll never go back to slaw. Plus it contains a good amount of Vitamin C to keep your immune system strong. Why we love crispy coconut salmon and cabbage. This is a simple recipe that lets the flavor of each part really shine. The quickly pan-fried salmon is amazingly buttery and tender.

And has a crispy crust with a light coconut flavor. The curried cabbage is soft and almost noodle-like and (honestly) so tasty that it should be a recipe all by itself. Rinse, core and cut cabbage into strips. You can cook Pn-Fried and Steamed Salmon and Cabbage using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pn-Fried and Steamed Salmon and Cabbage

1. You need 4 of pieces Raw salmon.
2. You need 1/4 of Cabbage.
3. Prepare 1 of pack Shimeji mushrooms.
4. You need 10 grams of Shio-kombu.
5. You need 1 small of packet Bonito flakes.
6. It's 1 of to 2 tablespoons Cooking sake.
7. You need 1 dash of of each Salt and pepper.
8. You need 1 of Ponzu (optional).

Sprinkle a paper towel with lemon juice soak and dab salmon with it on all sides. Place peanuts in a freezer bag and crush coarsely with a rolling pin. Heat oil in a wok over high heat. Place the salmon packages seam side down on the cabbage.

Pn-Fried and Steamed Salmon and Cabbage instructions

1. Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred..
2. Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat..
3. When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.).
4. Wipe excess oil from the pan with paper towels. Throw in the cabbage..
5. Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes..
6. When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.).
7. Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce..

Cover the steamer; place in the wok or skillet. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce. HEAT an extra-large non-stick frying pan over medium-high. Pat dry and cook from the skin side first, and it won't smell fishy.