Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
A delicious recipe for sweet and sour salmon with spicy, crunchy, and slightly peppery vegetables. Perfect for a quick and nutritious dinner.
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Ingredients
1/2 red cabbage (about 400 g)
1 carrot
1 cup (240 ml) frozen edamame (green soybeans)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 bird's eye chili pepper
1 tablespoon vegetable oil (for stir-frying vegetables)
1/2 tablespoon vegetable oil (for stir-frying vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to serve
4 salmon cutlets (or 4 steaks) skinless (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup (120 ml) rice vinegar
1/4 cup (60 ml) soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup (240 ml) frozen edamame (green soybeans)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 bird's eye chili pepper
1 tablespoon vegetable oil (for stir-frying vegetables)
1/2 tablespoon vegetable oil (for stir-frying vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to serve
4 salmon cutlets (or 4 steaks) skinless (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup (120 ml) rice vinegar
1/4 cup (60 ml) soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets.
Found in the frozen section of supermarkets, often in international or Asian aisles.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets. Look for fresh ginger root.
Often found in the produce section of larger supermarkets, specialty produce stores, or Asian markets. If unavailable, substitute with a similar small, hot chili pepper like serrano.
Available in the cooking oil aisle of any supermarket.
Found in the international foods aisle of most supermarkets, or in Asian markets.
Available in the spice aisle of any supermarket.
Available in the produce section of most supermarkets, often in the herb section. Can also be grown at home.
Available at the fish counter of most supermarkets, fish markets, or specialty grocery stores. Ensure it's fresh and suitable for searing.
Found in the international foods aisle of most supermarkets, or in Asian markets.
Available in the international foods aisle of most supermarkets. Many varieties are available; a standard soy sauce is suitable.
Available in the baking or honey section of most supermarkets.
Available in the baking or cornstarch aisle of most supermarkets.
Available year-round in the produce section of most supermarkets.
Found in the frozen section of supermarkets, often in international or Asian aisles.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets. Look for fresh ginger root.
Often found in the produce section of larger supermarkets, specialty produce stores, or Asian markets. If unavailable, substitute with a similar small, hot chili pepper like serrano.
Available in the cooking oil aisle of any supermarket.
Found in the international foods aisle of most supermarkets, or in Asian markets.
Available in the spice aisle of any supermarket.
Available in the produce section of most supermarkets, often in the herb section. Can also be grown at home.
Available at the fish counter of most supermarkets, fish markets, or specialty grocery stores. Ensure it's fresh and suitable for searing.
Found in the international foods aisle of most supermarkets, or in Asian markets.
Available in the international foods aisle of most supermarkets. Many varieties are available; a standard soy sauce is suitable.
Available in the baking or honey section of most supermarkets.
Available in the baking or cornstarch aisle of most supermarkets.
Preparation method
- Cut the red cabbage into pieces about 3 cm in size
- Transfer the cabbage to a bowl, wash well under running water, and let it drain in a sieve
- Peel the carrot and cut it in half lengthwise, then into 0.5 cm thick 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 bird's eye chili pepper in half, discard the seeds, and slice into thin strips
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat
- Add the carrot and onion, season with a pinch of salt, and sauté for 3 minutes, until the onion is softened and the carrot begins to tenderize
- Add the garlic, ginger, and bird's eye chili pepper and sauté for another 1 minute to release the aromas
- Drizzle with 1/2 tablespoon of vegetable oil, add the red cabbage, and season with salt
- Sauté for 2 minutes, just until the cabbage begins to wilt, maintaining its crispness
- Add the frozen edamame and mix for 1 minute to defrost
- Transfer the stir-fried vegetables to a bowl and set aside
- When ready to serve, finish the vegetables with fresh basil leaves
- In a measuring jug, combine the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the cornstarch
- Return the skillet to high heat and drizzle with 1 tablespoon of vegetable oil
- Place the salmon cutlets in the hot skillet 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 fully cooked at this stage
- Remove the salmon from the skillet and set aside on a platter
- Discard excess fat from the skillet and return to high heat
- Pour the sweet and sour sauce mixture into the skillet
- the sauce will bubble and then start 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 skillet with the sauce
- Spoon the sauce over the salmon and cook for another 1 minute to finish cooking and meld the flavors
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the stir-fried vegetables and rice
Observations
This dish combines the succulence of grilled salmon with a vibrant sweet and sour sauce and a selection of stir-fried vegetables with a spicy kick. It's a balanced and flavorful meal, ideal for those seeking a nutritious and quick option.
The thinly sliced red cabbage, carrot rounds, diced onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The bird's eye chili adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in cutlets or steaks, is quickly seared to retain its moisture and flavor.
The simplicity of preparation makes this recipe accessible even for beginner cooks, while the final result is sophisticated enough for special occasions. The sweet and sour sauce, made with rice vinegar, soy sauce, and honey, finishes the dish with an irresistible glaze and a flavor contrast that pleases everyone.
The thinly sliced red cabbage, carrot rounds, diced onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The bird's eye chili adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in cutlets or steaks, is quickly seared to retain its moisture and flavor.
The simplicity of preparation makes this recipe accessible even for beginner cooks, while the final result is sophisticated enough for special occasions. The sweet and sour sauce, made with rice vinegar, soy sauce, and honey, finishes the dish with an irresistible glaze and a flavor contrast that pleases everyone.
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