Honey Coconut Salmon Fillet with Sauteed Cabbage

1. 4 Salmon Fillets (8 oz each) from Freund’s Fish Market;
2. 1Freund’s House Seasoning;
3. 2 cups butter or margarine;
4. 1 ½ cups honey;
5. ½ cup brown sugar (light or dark will work equally well);
6. 1 ½ cups flaked coconut;
7. 3 pounds shredded cabbage
8. ¼ cup Freund’s (parve) Garlic Butter;
9. 3 Tablespoons Canola Oil

For the Salmon:
1. Wash the Salmon under cold running water, then pat dry and season with a little of Freund’s House Seasoning, and set aside;
2. Melt the butter (or margarine) in a saucepan over medium heat, then mix in the honey, brown sugar and coconut, then remove from heat and let cool;
3. Once the coconut mixture is cool enough to touch, then add the seasoned Salmon and coat well, then cover and set aside for 30 minutes;
4. Preheat your oven to 375 Degrees F.;
5. Spread some of the coconut mixture over the bottom of a baking dish, then arrange the Salmon inside for baking;
6. Pour the leftover coconut mixture over the Salmon and bake for approximately 20-25 minutes.
For the Cabbage:
1. While the Salmon is in the oven, heat a heavy bottom skillet over medium high heat, then add the Canola Oil and Cabbage;
2. Saute the Cabbage until it starts to soften, then add the (parve) Garlic Butter and 3 Tablespoons of Freund’s House Seasoning and continue to cook until the Cabbage is completely done.
Chef Says: ”Something very tasty is to add your favorite rice to this meal when you plate the dish. The kicker is to take some of the cooking juices from the Cabbage and drizzle it over the rice – for me, I use Sushi Rice. The flavor profile you get from the combination of the seasoning of the cooking juices and the sushi rice will really surprise you!”