2 filets of Wild-Caught Alaskan King Salmon (grilled, pan-seared, or broiled)
1 head of organic red cabbage, sliced thin and shredded
1 inch fresh ginger, minced
3 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 tablespoon coconut aminos
seaweed gomasio
Heat a deep skillet or wok with organic coconut oil and transfer shredded cabbage. Add minced ginger, rice wine vinegar, and coconut aminos and cover, stirring occasionally on medium heat. Braise the cabbage until it is tender but still has a little bite to it. Add sesame oil at the end and season with seaweed gomasio. Serve with warm salmon filet.
