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Salmon and Cabbage Butter Ponzu Stir-fry

Costo $10, ahorrar $5

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Main

    • 🐟 2 fillets of fresh salmon
    • 🥬 1/4 head of cabbage
    • 1 king oyster mushroom
    • 🍅 5 cherry tomatoes

  • Seasoning

    • 🧂 A pinch of salt and pepper
    • Potato starch as needed
    • 1 tbsp salad oil
    • 🧈 10g salted butter
    • 3 tbsp ponzu soy sauce
    • 🧂 A pinch of salt

PASOS

1

Cut the cabbage into bite-sized pieces, slice the king oyster mushroom thinly, and cut the salmon into thirds. Season the salmon with salt and pepper, then coat with potato starch.

2

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium heat. Place the salmon skin-side down and cook until browned. Flip and cook through, then remove from the pan.

3

Add the remaining salad oil (1/2 tbsp) to the pan and heat. Stir-fry the king oyster mushroom and cabbage over medium heat until softened. Add cherry tomatoes and return the salmon to the pan.

4

Add the seasoning ingredients (butter, ponzu soy sauce, and salt) to the pan. Melt the butter and coat everything evenly.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 25g
    Proteína
  • 15g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Serve with steamed rice for a complete meal.You can substitute king oyster mushrooms with shiitake or button mushrooms.For a lighter version, use unsalted butter and reduce the amount of ponzu sauce.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.