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.

You can serve this with cooked rice if you like.

Ingredients

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

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.

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

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.

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.

Add a bit of fish sauce…

…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.

Season to taste with shichimi togarashi.

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