Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
Delicious recipe for sweet and sour salmon with crunchy, lightly spicy vegetables. Perfect for a quick and nutritious dinner.
0.0 / 5 by 0 avaliações
Ingredients
1/2 red cabbage (about 400g)
1 carrot
1 cup (200ml) frozen edamame
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 red chili pepper (like a Bird's Eye or Serrano)
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 steaks (about 500g) skinless
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup (120ml) rice vinegar
1/4 cup (60ml) soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup (200ml) frozen edamame
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 red chili pepper (like a Bird's Eye or Serrano)
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 steaks (about 500g) skinless
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup (120ml) rice vinegar
1/4 cup (60ml) soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Red cabbage, carrots, onions, garlic, and chili peppers are widely available in the produce section of most supermarkets.
Edamame (green soybeans) can be found in the frozen section of most supermarkets.
Ginger is usually found in the produce section near other root vegetables and aromatics.
Rice vinegar and soy sauce are typically found in the international aisle or Asian foods section of larger supermarkets. Specialty Asian markets or international food stores are also good sources.
Honey is a common pantry staple found in the baking or condiments aisle of any supermarket.
Cornstarch is usually found in the baking aisle of supermarkets.
Toasted sesame oil is often found in the international aisle or Asian foods section. Some supermarkets may have it in their specialty oils section.
Fresh basil and vegetable oil are standard items found in most supermarkets.
Salmon cutlets or steaks are available at the fish counter of most supermarkets or at fish markets. Ensure they are skinless if preferred.
Edamame (green soybeans) can be found in the frozen section of most supermarkets.
Ginger is usually found in the produce section near other root vegetables and aromatics.
Rice vinegar and soy sauce are typically found in the international aisle or Asian foods section of larger supermarkets. Specialty Asian markets or international food stores are also good sources.
Honey is a common pantry staple found in the baking or condiments aisle of any supermarket.
Cornstarch is usually found in the baking aisle of supermarkets.
Toasted sesame oil is often found in the international aisle or Asian foods section. Some supermarkets may have it in their specialty oils section.
Fresh basil and vegetable oil are standard items found in most supermarkets.
Salmon cutlets or steaks are available at the fish counter of most supermarkets or at fish markets. Ensure they are skinless if preferred.
Preparation method
- Cut the red cabbage into pieces about 3 cm in size
- Transfer the cabbage to a bowl, rinse well under running water, and let it drain in a colander
- Peel the carrot and cut it in half lengthwise, then into half-moons 0.5 cm thick
- Peel and cut the onion into large cubes of 3 cm
- Peel the garlic, cut in half, and slice each half into strips
- Wash, dry, and cut the 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 softens and the carrot begins to tenderize
- Add the garlic, ginger, and 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, while 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 serving, 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 add 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 the excess fat from the skillet and return it 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
- Spoon the sauce over the salmon and cook for another minute to finish cooking and meld 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 nutritious and quick option.
The finely sliced red cabbage, carrot cut into half-moons, onion cut into cubes, garlic, and grated ginger, along with the edamame, create a colorful and crunchy vegetable base. The chili pepper adds a mild heat that complements the other flavors without overpowering. 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 shine and a flavor contrast that appeals to everyone.
The finely sliced red cabbage, carrot cut into half-moons, onion cut into cubes, garlic, and grated ginger, along with the edamame, create a colorful and crunchy vegetable base. The chili pepper adds a mild heat that complements the other flavors without overpowering. 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 shine and a flavor contrast that appeals to everyone.
Ratings and comments