japanese

Shio Koji Salmon with Cabbage and Sweet Potato

Name: Shio Koji Salmon with Cabbage and Sweet Potato
Yield: 1 serving
Cuisine: japanese
Ingredients: 150 g salmon fillet; 18 g shio koji; 124 g green cabbage; 177 g sweet potato; 12 g neutral oil; 35 g lemon; 0.88 g black pepper; 0.88 g salt

This pan-seared dish pairs salmon fillet with shio koji, green cabbage and sweet potato. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian Heart friendly Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

36 g Protein

49 g Carbohydrates

33 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g salmon fillet 312 kcal
18g shio koji 32 kcal
124g green cabbage 31 kcal
177g sweet potato 152 kcal
12g neutral oil 106 kcal
35g lemon 11 kcal
1g black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

salmon filletshio koji
Pat salmon dry. Coat with shio koji and let marinate 15-30 minutes while you prep vegetables.
sweet potatoneutral oilsalt
Roast sweet potato: toss with half the oil and a pinch of salt, spread on a sheet pan, and roast at 425F until tender, about 18-22 minutes.
salmon filletneutral oil
Heat a skillet over medium-high. Add remaining oil and sear salmon skin-side down until crisp, 3-4 minutes, then flip and cook 2-3 minutes more.
salmon filletgreen cabbagesweet potatolemon
In the same pan, quickly saute cabbage until just wilted, 2 minutes. Serve salmon with cabbage, roasted sweet potato, and lemon wedges.