Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant dish featuring succulent pan-seared salmon paired with crisp, spicy stir-fried vegetables and a glossy, balanced sauce.
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Ingredients
1/2 head of red cabbage (approx. 400g)
1 carrot
1 cup frozen edamame beans
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 fresh red chilli
1 tbsp vegetable oil (for the vegetables)
1/2 tbsp vegetable oil (for the vegetables)
1 tsp toasted sesame oil
Sea salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500g)
1 tbsp vegetable oil (for the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornflour
1 carrot
1 cup frozen edamame beans
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 fresh red chilli
1 tbsp vegetable oil (for the vegetables)
1/2 tbsp vegetable oil (for the vegetables)
1 tsp toasted sesame oil
Sea salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500g)
1 tbsp vegetable oil (for the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornflour
Where to find ingredients
Find fresh red chillies, ginger, and vegetables in the produce aisle of your local supermarket. Use high-quality soy sauce and rice vinegar found in the world foods section. Skinless salmon fillets can be sourced from your local fishmonger or the fresh fish counter. Cornflour is widely available in the baking or staples aisle.
Preparation method
- Cut the red cabbage into roughly 3cm pieces.
- Place the cabbage into a bowl, rinse thoroughly under cold water, and drain in a colander.
- Peel the carrot and slice it in half lengthways, then into 0.5cm half-moons.
- Peel the onion and cut into 3cm chunks.
- Peel the garlic clove, halve it, and thinly slice each half.
- Wash, dry, and halve the red chilli, discard the seeds, and finely slice into strips.
- Heat 1 tbsp of vegetable oil in a large frying pan or wok 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 tenderise.
- Toss in the garlic, ginger, and red chilli, sautéing for a further minute until fragrant.
- Drizzle with the remaining 1/2 tbsp of vegetable oil, add the red cabbage, and season with salt.
- Stir-fry for 2 minutes just until the cabbage starts to wilt, keeping it nice and 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, garnish the vegetables with fresh basil leaves.
- In a small measuring jug, whisk together the rice vinegar, soy sauce, honey, and cornflour until the cornflour is fully dissolved.
- Return the frying pan to high heat and add 1 tbsp of vegetable oil.
- Place the salmon fillets in the hot pan 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 place it on a warm plate.
- Drain any excess fat from the pan and return to high heat.
- Pour the sweet and sour mixture into the pan; it will bubble and quickly begin to thicken.
- Simmer the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches a thick, glossy consistency.
- Place the seared salmon back into the pan with the sauce.
- Baste the salmon with the sauce and cook for a final minute to finish cooking and glaze the fish.
- Serve the salmon drizzled with the sauce, accompanied by the stir-fried vegetables and steamed rice.
Observations
This recipe brings together the richness of pan-seared salmon with a tangy, vibrant sauce and a medley of vegetables stir-fried with a subtle kick. It serves as a well-balanced, flavoursome meal for those looking for a quick yet nourishing dinner option.
Finely sliced red cabbage, half-moon carrot slices, diced onion, minced garlic, and freshly grated ginger form the backbone of this colourful, crunchy vegetable mix, further elevated by the inclusion of edamame. Fresh red chilli adds a gentle warmth that enhances the flavour profile without overpowering the dish. The salmon fillets are seared briefly to ensure they remain moist and tender.
The straightforward preparation makes this dish accessible even for novice cooks, while the finished plate possesses enough sophistication for special occasions. The sweet and sour sauce, crafted from rice vinegar, soy sauce, and honey, provides a beautiful, irresistible glaze that perfectly balances the savoury and sweet notes.
Finely sliced red cabbage, half-moon carrot slices, diced onion, minced garlic, and freshly grated ginger form the backbone of this colourful, crunchy vegetable mix, further elevated by the inclusion of edamame. Fresh red chilli adds a gentle warmth that enhances the flavour profile without overpowering the dish. The salmon fillets are seared briefly to ensure they remain moist and tender.
The straightforward preparation makes this dish accessible even for novice cooks, while the finished plate possesses enough sophistication for special occasions. The sweet and sour sauce, crafted from rice vinegar, soy sauce, and honey, provides a beautiful, irresistible glaze that perfectly balances the savoury and sweet notes.
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