Sweet & Spicy Salmon

with Cabbage, Shishito Peppers & White Rice

40 MIN

4 Servings

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From the Test Kitchen

This simple, flavorful dish features flaky salmon topped with a delectable sauce of spicy sambal and sweet soy glaze—the perfect match for sides of aromatic rice and a colorful vegetable sauté.
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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Long Grain White Rice
½ lb Red Cabbage
⅓ cup Soy Glaze
4 tsps Honey
2 Tbsps Vegetarian Ponzu Sauce
3 Tbsps Roasted Peanuts
1 Tbsp Sambal Oelek
⅓ cup Asian-Style Sautéed Aromatics
6 oz Shishito Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; roughly chop the leaves. Roughly chop the peanuts. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey (kneading the packet before opening), soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the rice

In a medium pot, combine the rice, sautéed aromatics, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the pepper pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and cooked vegetables. Top the fish with the finished sauce. Garnish with the chopped peanuts. Enjoy!