Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant, nutritious meal pairing tender, seared salmon with a tangy, honey-infused sauce and crisp, subtly spiced vegetables. Perfect for a quick, wholesome dinner.
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Ingredients
1/2 red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp freshly grated ginger
1 pimenta dedo-de-moça
1 tbsp vegetable oil (for stir-frying vegetables)
1/2 tbsp vegetable oil (for stir-frying 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 garlic clove
1/2 tbsp freshly grated ginger
1 pimenta dedo-de-moça
1 tbsp vegetable oil (for stir-frying vegetables)
1/2 tbsp vegetable oil (for stir-frying 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
You can find fresh produce, salmon, and Asian pantry staples like rice vinegar, soy sauce, and sesame oil at supermarkets in Suva or Nadi, or local municipal markets for the freshest vegetables. A common substitute for pimenta dedo-de-moça is bird's eye chili, though it is spicier, so adjust to taste.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm
- Place the cabbage in a bowl, rinse well under running water, and drain in a colander
- Peel the carrot and slice it in half lengthwise, then into 0.5 cm half-moons
- Peel the onion and cut into 3 cm large cubes
- Peel the garlic, cut in half, and slice each half into thin strips
- Wash, dry, and halve the pimenta dedo-de-moça, discard the seeds, and slice into thin strips
- Heat 1 tbsp of vegetable oil in a large skillet over medium heat
- Add the carrot and onion, season with a pinch of salt, and stir-fry for 3 minutes until the onion softens and the carrot begins to tenderize
- Add the garlic, ginger, and pimenta dedo-de-moça, and stir-fry for 1 more minute to release the aromas
- Drizzle with 1/2 tbsp of vegetable oil, add the red cabbage, and season with salt
- Stir-fry for 2 minutes, just until the cabbage begins to wilt, maintaining its crunch
- Add the frozen edamame and stir for 1 minute to thaw
- Transfer the stir-fried vegetables to a bowl and set aside
- When ready to serve, finish the vegetables with the fresh basil leaves
- In a measuring jug, whisk together the rice vinegar, soy sauce, honey, and cornstarch, ensuring the cornstarch is fully dissolved
- Return the skillet to high heat and drizzle with 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 2 more minutes on the other side; the fish should not be fully cooked through at this stage
- Remove the salmon from the skillet and set aside on a platter
- Discard any excess fat from the skillet and return to high heat
- Pour the sweet and sour sauce mixture into the skillet; it will bubble and quickly begin to thicken
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches the desired thick, glossy consistency
- Return the seared salmon to the skillet with the sauce
- Baste the salmon with the sauce and cook for 1 more minute to finish the cooking and incorporate the flavors
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the stir-fried vegetables and rice
Observations
This dish masterfully balances the richness of seared salmon with a zesty, sweet and sour glaze and a selection of stir-fried vegetables with a pleasant heat. It is a well-rounded and flavorful meal, ideal for those seeking a nutritious and efficient cooking option.
Thinly shredded red cabbage, half-moon sliced carrots, cubed onions, minced garlic, and freshly grated ginger, combined with edamame, create a colorful and satisfyingly crunchy vegetable base. The pimenta dedo-de-moça adds a delicate warmth that elevates the profile without overpowering it. The salmon, prepared as fillets, is quickly seared to lock in moisture and natural juices.
The straightforward preparation makes this recipe approachable even for beginner cooks, while the finished dish boasts a sophistication suitable for special occasions. The sweet and sour sauce, crafted from rice vinegar, soy sauce, and honey, provides an irresistible glossy finish and a depth of flavor that appeals to any palate.
Thinly shredded red cabbage, half-moon sliced carrots, cubed onions, minced garlic, and freshly grated ginger, combined with edamame, create a colorful and satisfyingly crunchy vegetable base. The pimenta dedo-de-moça adds a delicate warmth that elevates the profile without overpowering it. The salmon, prepared as fillets, is quickly seared to lock in moisture and natural juices.
The straightforward preparation makes this recipe approachable even for beginner cooks, while the finished dish boasts a sophistication suitable for special occasions. The sweet and sour sauce, crafted from rice vinegar, soy sauce, and honey, provides an irresistible glossy finish and a depth of flavor that appeals to any palate.
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