The complementing light spicy flavors of Chinese cabbage and piquant curry will blend well to reveal salmon's indulgent taste in a dietetic dish. To your ovens!

Ingredients

2 Salmon Fillet Portions
300 g Chinese cabbage
1 onion
2 tbsp fish stock powder
1 tsp curry powder
Salt and pepper

Directions

Dilute the fish stock in a cup of water, and set aside.
Peel and chop the onion.
Fry in a wok until dry and set aside.
Wash and finely chop the Chinese cabbage.
In the same wok, cook the Chinese cabbage over medium heat.
Halfway through cooking, add the diluted fish stock, curry powder, salt, and pepper. The cabbage should be melting.
Meanwhile, cut the salmon into large cubes.
Dry fry them in a non-stick pan, then add them to the wok.
Continue cooking for 5 minutes and serve hot!