Salmon Cabbage Stir-Fry
  • 3-4medium potatoesabout 2 lbs
  • 2Tablespoon garlic oil*see note
  • 1teaspoon dried dill
  • 1.5pounds green cabbage,shredded
  • 1/3cup lemon juice
  • 1.25pounds salmon,skin removed
  • 3/4cup scallion greens,chopped
  • 1/4cup dry white wineor veggie stock, if you prefer
  1. Parboil potatoes in salted water until a knife goes easily through them. Drain and rinse under cold water to cool. Only peel the potatoes if you hate the skin — a lot of good vitamins, flavor, and fiber are in there.
  2. Heat a wok or your largest skillet over medium high. Add the garlic oil.
  3. Roughly chop the cooked potatoes and add to the wok. Mix well to coat with oil, adding a little more plain olive oil if necessary.
  4. Add the chopped cabbage, dill, and lemon juice. Mix well, and cook until the cabbage has started to wilt (to me, it starts to look rather glossy). Make sure that it’s pretty thoroughly mixed — the potatoes will be starting to sort of disintegrate, which is what I’m aiming for here.
  5. Top the skillet mixture with the cubed salmon and scallions, and pour the wine over the whole wok. Cover tightly with foil and cook for 5-10 minutes — this really depends on a lot of factors, so check the fish at the lower end of the time span and keep watch.
Recipe Notes

Note- garlic-infused olive oil is a low-FODMAPs way to get some garlic flavor in your food. If you are totally cool with garlic, sautee about 1 teaspoon of minced garlic in your oil instead of using garlic oil. You can buy garlic oil or make your own garlic oil.

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