Ancho Chile Salmon with Chinese Cabbage

After trying Richard’s Ancho Chile Rub on tuna, I also wanted to try it on salmon. Combined with some Chinese cabbage prepared with fish sauce, soy sauce, and shichimi togarisahi, this makes for a dish with a small number of ingredients that is simple to prepare, but has a lot of flavor and is healthy. We both loved this. The only thing I will change next time is to add a few wedges of lime, which I didn’t have but I think will add a nice bit of freshness to the earthy flavors.

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You can serve this with cooked rice if you like.

Ingredients

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fresh salmon fillet, preferably not frozen

ancho chile rub

olive oil

chinese cabbage, cut into strips

fish sauce

soy sauce

shichimi togarashi

lime wedges

Preparation

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Preheat the oven to 125C/250F. Cut the salmon fillet into single portions and rub the pieces of salmon on all sides with olive oil and ancho chile rub.

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Insert the probe of a digital instant read thermometer into the center of the thickest part of the salmon fillet.

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Cook the salmon in the oven to a core temperature of 43C/109F for a nicely buttery medium rare, or 50C/122F for medium. This will take 15-30 minutes.

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Meanwhile, heat some olive oil in a frying pan or wok and add the cabbage. Sauté over high heat for a few minutes or until the cabbage starts to color.

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Add a bit of fish sauce…

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…and a bit of soy sauce. (I used about a tablespoon of each for 2 servings.) Continue to sauté over high heat until the liquid has almost gone. Turn off the heat.

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Season to taste with shichimi togarashi.

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Serve the salmon with the cabbage on warm plates. Garnish with a wedge of lime if you have one.

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8 thoughts on “Ancho Chile Salmon with Chinese Cabbage

  1. Am particularly fond of Chinese cabbage and could have this for a meal almost: there is so much flavour there I would probably just have something plain grilled with it if that . . . ? Yes, fish and soy sauce have both been used, but have not thought to put shichimi togarishi with it: yet have loved the spice mix ever since I discovered it! Will certainly try 🙂 !

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  2. I think it great that you’ve embraced Richard’s chilis, Stefan, not only following his recipes but experimenting on your own. In doing so, you teach us all. Thank you for that.

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