Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant dish featuring pan-seared salmon drizzled in a sweet and sour glaze, served alongside crunchy, lightly spiced sautéed vegetables. Perfect for a quick, wholesome dinner.
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Ingredients
1/2 head red cabbage (approx. 400g)
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tbsp freshly grated ginger
1 dedo-de-moça pepper
1 tbsp vegetable oil (for sautéing vegetables)
1/2 tbsp vegetable oil (for sautéing vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500g)
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
1 onion
1 large garlic clove
1/2 tbsp freshly grated ginger
1 dedo-de-moça pepper
1 tbsp vegetable oil (for sautéing vegetables)
1/2 tbsp vegetable oil (for sautéing vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500g)
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
You can find fresh produce, including red cabbage and carrots, in the produce aisle of your local supermarket. Dedo-de-moça can often be found in the fresh chili section; as a substitute, you may use a milder bird's eye chili or jalapeño if necessary. Frozen edamame is typically located in the frozen vegetable section.
Preparation method
- Slice the red cabbage into pieces approximately 3 cm wide.
- Place the cabbage in a bowl, rinse well under cold running water, and drain in a colander.
- Peel the carrot and slice it in half lengthwise, then into 0.5 cm thick half-moons.
- Peel and cut the onion into 3 cm chunks.
- Peel the garlic, slice it in half, and then into thin slivers.
- Wash, dry, and slice the dedo-de-moça pepper in half, remove the seeds, and slice into thin strips.
- Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
- Add the carrots and onions, season with a pinch of salt, and sauté for 3 minutes until the onion is softened and the carrots begin to tenderize.
- Add the garlic, ginger, and dedo-de-moça pepper, sautéing for 1 minute until fragrant.
- Add the remaining 1/2 tbsp of oil and the red cabbage, seasoning again with salt.
- Sauté for 2 minutes just until the cabbage starts to wilt, keeping it crunchy.
- Stir in the frozen edamame and cook for 1 minute to thaw.
- Remove the vegetables from the pan and set aside in a bowl.
- Just before serving, garnish the vegetables with fresh basil leaves.
- In a small measuring cup, whisk together the rice vinegar, soy sauce, honey, and cornstarch until fully dissolved.
- Return the skillet to high heat and add 1 tbsp of vegetable oil.
- Place the salmon fillets in the hot skillet and sear for 3 minutes on one side.
- Flip the salmon and sear for another 2 minutes; the fish should not be fully cooked through at this stage.
- Remove the salmon from the pan and set aside on a plate.
- Discard excess fat from the pan and return it to the heat.
- Pour the sweet and sour mixture into the pan; it will bubble up and begin to thicken.
- Simmer the sauce for about 5 minutes, stirring occasionally with a spatula, until it becomes thick and glossy.
- Place the seared salmon back into the skillet with the sauce.
- Baste the salmon with the sauce and cook for 1 more minute to finish cooking and glaze the fish.
- Serve the salmon drizzled with the sauce, accompanied by the sautéed vegetables and rice.
Observations
This recipe brings together the succulent texture of pan-seared salmon with a bright, tangy glaze and a colorful selection of stir-fried vegetables with a hint of heat. It is a well-balanced meal that fits perfectly into a busy schedule while remaining sophisticated enough for a weeknight treat.
Thinly sliced red cabbage, half-moon cut carrots, diced onions, freshly grated ginger, garlic, and edamame form a crisp, nutrient-dense base. A fresh dedo-de-moça chili adds a subtle, warming kick that enhances the overall flavor profile without overpowering the dish. The salmon fillets are seared briefly to ensure they remain moist and tender.
The preparation is straightforward enough for any home cook, yet the final presentation feels elegant. The sweet and sour sauce, composed of rice vinegar, soy sauce, and honey, provides a beautiful glossy finish and an addictive contrast of flavors.
Thinly sliced red cabbage, half-moon cut carrots, diced onions, freshly grated ginger, garlic, and edamame form a crisp, nutrient-dense base. A fresh dedo-de-moça chili adds a subtle, warming kick that enhances the overall flavor profile without overpowering the dish. The salmon fillets are seared briefly to ensure they remain moist and tender.
The preparation is straightforward enough for any home cook, yet the final presentation feels elegant. The sweet and sour sauce, composed of rice vinegar, soy sauce, and honey, provides a beautiful glossy finish and an addictive contrast of flavors.
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