Want a delicious, one-pan, stove-top dinner, which is quick and easy to make? This good dinner is on the table in under ten minutes. What could be better than that?

I make it for myself when my husband is having something I don’t eat (chicken), so this is a single serving here, which you can multiply for your needs.

This was inspired by Amelia Freer, and adapted by me.

(Note: in these photos I used wild king salmon, which is paler in color than the more orange wild sockeye, for example. The type of salmon doesn’t matter as long as it is wild.)

Steam-fried Cabbage with Poached Salmon Recipe

2 teaspoons of coconut oil
1/4 pound cabbage, shredded
1 wild salmon filet, skin removed
zest of one lemon
1 jalapeno pepper, seeds removed, finely chopped
2 teaspoons of capers, drained
a splash of organic cream
small bunch of fresh parsley leaves, chopped
sea salt and freshly ground black pepper

Heat a frying pan on medium and add the coconut oil and 2 tablespoons of water. Add the shredded cabbage, mix well, and put the lid on for 3 minutes.

Put the salmon on top of the cabbage, and add 2 more tablespoons of water. Put the lid on again for 5 minutes, but check occasionally to  make sure the cabbage is not sticking to the pan. (If it is, add more water.)

Once the salmon is cooked (you’ll know because the color and texture will have changed), add the lemon zest, the jalapeno, the capers, the splash of cream, and the chopped parsley to the pan.

Season with salt and pepper, and serve with the salmon on top of the cabbage.

Yum! Enjoy!