Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
Delicious sweet and sour salmon with crunchy, lightly spicy vegetables. Perfect for a quick and nutritious dinner.
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Ingredients
1/2 red cabbage (about 400 g)
1 carrot
1 cup (teacup) frozen edamame
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 taste (for serving)
4 salmon cutlets (or 4 steaks) skinless (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup (teacup) rice vinegar
1/4 cup (teacup) soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup (teacup) frozen edamame
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 taste (for serving)
4 salmon cutlets (or 4 steaks) skinless (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup (teacup) rice vinegar
1/4 cup (teacup) soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Available year-round in the produce section of most supermarkets. Also found at farmers' markets.
Available year-round in the produce section of most supermarkets. Also found at farmers' markets.
Found in the frozen section of most large supermarkets, usually near other frozen vegetables or Asian-inspired foods. International or Asian markets are also good sources.
Available year-round in the produce section of most supermarkets. Also found at farmers' markets.
Available year-round in the produce section of most supermarkets. Also found at farmers' markets.
Available year-round in the produce section of most supermarkets, often near garlic or in the specialty produce area. Also found at farmers' markets and Asian markets.
May be found in the produce section of larger supermarkets, especially those with a diverse selection, or more reliably at Asian or Latin American markets. Substitute with a small red chili or jalapeño if unavailable, adjusting quantity for heat.
Common cooking oil found in the cooking oil aisle of all supermarkets.
Found in the international foods aisle of most supermarkets, or in Asian markets. Look for toasted or roasted sesame oil for the best flavor.
Available in the spice aisle of all supermarkets.
Available in the fresh herb section of most supermarkets, or in produce sections during warmer months. Also found at farmers' markets.
Available at the seafood counter of most supermarkets, fishmongers, and specialty food stores. Fresh or frozen options are common.
Found in the international foods aisle of most supermarkets, often near other vinegars or Asian ingredients. Asian markets are also a good source.
Found in the international foods aisle of most supermarkets. Various brands are available. Asian markets offer a wide selection.
Available in the baking aisle or near the sweeteners section of all supermarkets. Local honey may also be available at farmers' markets.
Found in the baking or spice aisle of all supermarkets.
Available year-round in the produce section of most supermarkets. Also found at farmers' markets.
Found in the frozen section of most large supermarkets, usually near other frozen vegetables or Asian-inspired foods. International or Asian markets are also good sources.
Available year-round in the produce section of most supermarkets. Also found at farmers' markets.
Available year-round in the produce section of most supermarkets. Also found at farmers' markets.
Available year-round in the produce section of most supermarkets, often near garlic or in the specialty produce area. Also found at farmers' markets and Asian markets.
May be found in the produce section of larger supermarkets, especially those with a diverse selection, or more reliably at Asian or Latin American markets. Substitute with a small red chili or jalapeño if unavailable, adjusting quantity for heat.
Common cooking oil found in the cooking oil aisle of all supermarkets.
Found in the international foods aisle of most supermarkets, or in Asian markets. Look for toasted or roasted sesame oil for the best flavor.
Available in the spice aisle of all supermarkets.
Available in the fresh herb section of most supermarkets, or in produce sections during warmer months. Also found at farmers' markets.
Available at the seafood counter of most supermarkets, fishmongers, and specialty food stores. Fresh or frozen options are common.
Found in the international foods aisle of most supermarkets, often near other vinegars or Asian ingredients. Asian markets are also a good source.
Found in the international foods aisle of most supermarkets. Various brands are available. Asian markets offer a wide selection.
Available in the baking aisle or near the sweeteners section of all supermarkets. Local honey may also be available at farmers' markets.
Found in the baking or spice aisle of all supermarkets.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm
- 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 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 halve the bird's eye chili pepper, 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 softens and the carrot begins to tenderize
- Add the garlic, ginger, and bird's eye chili pepper, and sauté for another 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, keeping it crisp
- Add the frozen edamame and stir for 1 minute to thaw
- Transfer the sautéed vegetables to a bowl and set aside
- When ready to serve, finish the vegetables with fresh basil leaves
- In a measuring jug, mix 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 cook completely in this step
- 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 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 skillet with the sauce
- Drizzle the salmon with the sauce and cook for another minute to finish cooking and incorporate the flavors
- Serve the sweet and sour salmon drizzled with the sauce and accompanied by the sautéed 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 looking for a quick and nutritious option.
Finely sliced red cabbage, carrot half-moons, cubed onion, garlic, and grated ginger, along with edamame, create a colorful and crisp 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 maintain 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 sheen and a flavor contrast that appeals to everyone.
Finely sliced red cabbage, carrot half-moons, cubed onion, garlic, and grated ginger, along with edamame, create a colorful and crisp 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 maintain 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 sheen and a flavor contrast that appeals to everyone.
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