Sweet & Spicy Salmon with Cabbage, Shishito Peppers & White Rice

Sweet & Spicy Salmon

with Cabbage, Shishito Peppers & White Rice

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

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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ingredients
Sweet & Spicy Salmon with Cabbage, Shishito Peppers & White Rice
Title
  • 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
Full recipe coming soon!

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Sweet & Spicy Salmon

Prepare the ingredients & start the sauce
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. Cut off and discard the stems of the peppers, then cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. Roughly chop the peanuts. 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.

Cook the rice
Cook the vegetables
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.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the fish
Finish the sauce & serve your dish
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!