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. Continue reading “Ancho Chile Salmon with Chinese Cabbage”