Curry Crusted Salmon with Chili Braised Napa Cabbage

Gently rub the salt over the salmon until dissolved. Allow salmon to sit for about 5 minutes.
Spread the curry powder on a plate and roll each salmon fillet in the curry powder until evenly coated.
Place salmon on a baking sheet, and bake in oven at 425⁰F for about 8 to 10 minutes.
Meanwhile, cut the Napa cabbage into bite-sized pieces and set aside.
In a skillet, combine the chicken broth and ginger; bring to a boil. Add the cabbage and red pepper flakes; cover and bring to a boil. Reduce heat and simmer for about 3 to 5 minutes, or until cabbage is tender.
Stir the green onions in with the cabbage. Serve salmon on a bed of cabbage.