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.

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.

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.