NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

2 cup Shredded green cabbage

1 tsp Extra virgin olive oil

1 tsp Ghee

1 tbsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh dill

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is crispy and golden.

• 4

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and cooked through, then transfer to a plate to rest.

• 5

  Add the ghee to the same skillet, followed by the shredded green cabbage, and sauté for 3 minutes while stirring to coat in the pan drippings.

• 6

  Stir in the apple cider vinegar, cover the pan with a lid, and braise for 5 minutes until the cabbage is tender and flavorful.

• 7

  Plate the braised cabbage as a base, top with the seared salmon fillet, and garnish with the freshly chopped dill.