Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant combination of seared salmon fillets coated in a glossy sweet and sour sauce, served alongside crunchy, lightly spiced stir-fried vegetables.
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Ingredients
1/2 red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large clove of garlic
1/2 tbsp grated ginger
1 fresh red chilli
1 tbsp vegetable oil (for sautéing the vegetables)
1/2 tbsp vegetable oil (for sautéing the vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500 g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornstarch
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large clove of garlic
1/2 tbsp grated ginger
1 fresh red chilli
1 tbsp vegetable oil (for sautéing the vegetables)
1/2 tbsp vegetable oil (for sautéing the vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500 g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornstarch
Where to find ingredients
Find fresh produce, herbs, and fish fillets at local greengrocers, wet markets, or supermarkets. Pantry staples like soy sauce, honey, and rice vinegar are available in the Asian section of any major supermarket. Sesame oil and edamame can also be found in the Asian aisles.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm
- Transfer the cabbage to a bowl, wash well under running water and drain in a colander
- Peel the carrot and cut it in half lengthwise, then into 0.5 cm half-moons
- Peel and cut the onion into large 3 cm cubes
- Peel the garlic, cut in half and slice each half into thin strips
- Wash, dry and cut the red chilli in half, discard the seeds and slice into thin strips
- Heat 1 tbsp of vegetable oil in a large frying pan over medium heat
- Add the carrot and onion, season with a pinch of salt and sauté for 3 minutes, until the onion wilts and the carrot begins to soften
- Add the garlic, ginger and red chilli and sauté for another 1 minute to release the aromas
- Drizzle with 1/2 tbsp of vegetable oil, add the red cabbage and season with salt
- Sauté for 2 minutes, just until the cabbage begins to wilt, keeping the crunch
- Add the frozen edamame and mix for 1 minute to thaw
- Transfer the sautéed vegetables to a bowl and set aside
- At serving time, finish the vegetables with the fresh basil leaves
- In a measuring jug, mix the rice vinegar, soy sauce, honey and cornstarch, stirring well to dissolve the cornstarch
- Return the frying pan to high heat and drizzle with 1 tbsp of vegetable oil
- Arrange the salmon fillets in the hot pan and sear for 3 minutes on one side
- Flip the salmon and sear for another 2 minutes on the other side; the fish should not be cooked through at this stage
- Remove the salmon from the pan and set aside on a platter
- Discard excess fat from the pan and return to high heat
- Pour the sweet and sour sauce mixture into the pan; the sauce will bubble and then begin to thicken
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches the desired consistency (thick and glossy)
- Return the seared salmon to the pan with the sauce
- Baste the salmon with the sauce and cook for another 1 minute to finish the cooking and incorporate the flavours
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the stir-fried vegetables and rice
Observations
This dish perfectly pairs the juiciness of pan-seared salmon with a vibrant sweet and sour glaze and a selection of stir-fried vegetables featuring a spicy kick. It is a balanced, flavour-packed meal, perfect for those seeking a nutritious yet quick dining option.
Finely sliced red cabbage, half-moon cut carrots, diced onion, garlic, grated ginger, and edamame create a colourful, crunchy vegetable base. The fresh chilli adds a gentle heat that complements the other flavours without overpowering them. The salmon, prepared as skinless fillets, is quickly seared to maintain its moisture and texture.
The simplicity of the preparation makes this recipe accessible even to beginner cooks, while the final result remains sophisticated enough for special occasions. The sweet and sour sauce, made from rice vinegar, soy sauce, and honey, finishes the dish with an irresistible shine and a balance of flavours that appeals to everyone.
Finely sliced red cabbage, half-moon cut carrots, diced onion, garlic, grated ginger, and edamame create a colourful, crunchy vegetable base. The fresh chilli adds a gentle heat that complements the other flavours without overpowering them. The salmon, prepared as skinless fillets, is quickly seared to maintain its moisture and texture.
The simplicity of the preparation makes this recipe accessible even to beginner cooks, while the final result remains sophisticated enough for special occasions. The sweet and sour sauce, made from rice vinegar, soy sauce, and honey, finishes the dish with an irresistible shine and a balance of flavours that appeals to everyone.
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