Salmon with Curried Cabbage
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | teaspoons |
curry powder
|
|
| ½ | cup |
onions
sliced |
|
| 3 | cups |
cabbage
finely sliced |
|
| ¼ | pound |
salmon fillets
1 inch cubes |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
black pepper
fresh, ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1E+1 | ml |
curry powder
|
|
| 118 | ml |
onions
sliced |
|
| 7.1E+2 | ml |
cabbage
finely sliced |
|
| 113.4 | g |
salmon fillets
1 inch cubes |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
black pepper
fresh, ground |
*
|
Directions
Heat butter in a 2 quart souffle dish, uncovered, at 100% for 2 minutes. Add curry powder, onions, and cabbage and stir to coat.
Cover tightly with plastic wrap and cook at 100% for 4 minutes. Remove from oven and stir.
Mound cabbage mixture in center of dish and arrange salmon. Sprinkle salt, pepper, and lemon juice over all. Cover tightly with plastic wrap and cook at 100% for 8 minutes.
Remove from oven. Uncover and stir. Re-cover dish and let stand for 3 minutes before serving.
