You know those vegetables that are good,

but you don’t really know what to do with them because they’re kind of underrated and under-used so no one really ever gives them a chance and puts them in a recipe?

Things like bok choy and napa cabbage. I love both so much, but I find myself preparing and enjoying them the same way because, well, every time I go to search for new recipes there just aren’t any.

But when Dave brought home a massive head of napa cabbage from the farmer’s market last fall, I knew there was no way we were going to be able to eat it all only in the form of our usual salad and/or fish taco accoutrements. Determined to not let any cabbage go to waste, I set out to find and create some new recipes. Which is exactly how I got here, to this slow roasted turmeric salmon with crispy coconut and napa cabbage.

Now, I know that sounds like a mouthful, but this recipe truly couldn’t be simpler. It has less than 10 ingredients, is ready in 30 minutes and only requires one pan (two if you’re serving it with coconut rice, which, like, you kind of probably should). And omg! is it delicious! Which you know is really saying something because I don’t say that often when it comes to salmon.

The flavors here are nothing fancy, but they come together to pack a punch in a totally unique way. The results are spicy, sweet, crunchy and fresh. The slow roasting technique ensures that the salmon stays extra moist and flavor packed, but don’t worry, this recipe also includes a quick sear to ensure that the skin is crispy and golden. It’s perfect for weeknight dinners (we usually have it at least once a week now), but also special enough if you want to serve it for guests and/or on the weekend. And the best part? It’s not just another boring salmon recipe AND boring napa cabbage recipe. In fact, it’s so much the opposite that you’ll want even more napa cabbage in your life. And it will turn even the most salmon-despising people into salmon lovers (Trust me, I know. I live with one). Thanks to the slow roast and the turmeric, the salmon hardly has any fishy flavor left. And then when you finish it off with the crunchy cabbage + the delicious golden coconut crispies, well, it’s basically just heaven in a bite. Chef’s kisses, if I do say so myslef!

SHOP THE POST

EXACT (OR SIMILAR) ITEMS I USED TO MAKE THIS RECIPE + FEATURED IN THIS POST