Soy Glazed Salmon With Caramelized Onions & Cabbage Stir Fry

This recipe is still one of those wonderfully simple, healthy and delicious meals I go back to again and again. It actually came about by accident, I had some leftover cabbage salad that I was originally planning to use in a sandwich, but then I got a craving for fish instead. So a salmon fillet ended up in the pan, fried up with a splash of soy sauce and a good crack of pepper, which caramelized beautifully on the surface (in the photos it looks pretty charred, but that is really just the soy sauce doing its thing, not burnt fish, I promise).

The cabbage stir-fry is just proof of how versatile a simple slaw can be, I could have eaten it raw as is, but at the last minute I decided to toss it into the frying pan instead, so what started as a salad turned into more of a stir fried cabbage, which honestly might be even better. And yes, I know, I ended up making two separate stir fries in the same pan, the onion one and the cabbage one, when I could have just combined everything into one big stir fry from the start. If you would rather do that, go right ahead, no issue at all. So let’s get to it.

Soy Glazed Salmon With Caramelized Onions & Cabbage Stir Fry

Servings: 1
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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A really simple and light recipe featuring salmon fillet with a lovely touch of soy sauce, served alongside a stir fry of onion and cabbage, quite a nice little light dish.

Ingredients

Salmon – 1 Fillet
Onion – 1 Large
Garlic – 3 Cloves
Cabbage – 3 Large Leaves White Cabbage)
Soy Sauce – 1 Tablespoon
Vinegar – 1 Tablespoon
Olive Oil – A Drizzle
Pepper – A Pinch
Salt – A Pinch

Directions

Season the salmon fillet with a tablespoon of soy sauce and a pinch of pepper, set aside.
Wash the cabbage and cut it into thick julienne strips (or finely shredded, depending on your cooking preference), mince two cloves of garlic and season everything with a drizzle of olive oil, vinegar, salt and pepper, mix and set aside.
In a frying pan with a drizzle of olive oil over medium heat, start by sautéing the chopped onion and a minced clove of garlic, cook only until the onion is slightly golden.

Then push the sautéed onion to the side of the pan to make room for the salmon, add the salmon and cook on both sides until it’s to your liking. Some people, like me, like it well-done but still pink (not raw) inside, others like it more rare or fully cooked.
When the salmon is cooked and golden brown, the sautéed mixture should also be very tender. Taste and adjust the seasonings and remove to a plate.
Finally, in the same pan, add the cabbage (it already has olive oil, so you don’t need more) and sauté until tender. If it’s Savoy cabbage or another variety with tender leaves, it only takes about 5 minutes, red cabbage or Portuguese cabbage will need to cook a little longer.

Finally, when it’s tender, taste and adjust the seasonings, and it’s ready. Serve with the salmon and the sautéed onions. Enjoy ;D

Notes & Tips: As mentioned above, you can make this dish by starting the onion stir fry and, once it is almost ready, adding in the seasoned cabbage and cooking everything together until tender.

Pat the salmon dry before seasoning it, it helps get that nice caramelized crust from the soy sauce instead of steaming in the pan. Do not move the fillet around too much once it hits the oil, let it sit undisturbed so it develops color and releases naturally, it will stick if you try to flip it too soon.

If your fillet is thick, you can finish it with a lid on for the last minute or two to make sure the center cooks through without drying out the top.

And leftovers really do keep well, flaked cold salmon over greens with a squeeze of lemon the next day is almost as good as the first serving.

This recipe for Soy Glazed Salmon With Caramelized Onions & Cabbage Stir Fry was originally created on BakeAfter.com. Esta receita de Salmão Frito com Refogado de Couve foi publicada em português no Iguaria.com.