4, 6-oz. raw skinless salmon fillets
¼ tsp salt
1½ tbsp curry powder
1¼ lbs. Napa cabbage, trimmed and chopped into bite-sized pieces
2 tsp minced fresh ginger root
1 cup chicken broth
¼ tsp red pepper flakes
2 green onions, minced
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.
PER SERVING: 1 LEAN | 3 GREEN | 3 CONDIMENTS
- Calories: 400
- Fat: 24g
- Carbohydrates: 7g
- Protein: 38g