Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant, nutritious dish featuring succulent pan-seared salmon finished in a sticky sweet and sour glaze, served alongside crunchy, spiced stir-fried vegetables.
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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 tablespoon grated ginger
1 dedo-de-moça pepper
1 tablespoon vegetable oil (for stir-frying)
1/2 tablespoon vegetable oil (for stir-frying)
1 teaspoon toasted sesame oil
Sea salt to taste
Fresh basil leaves to taste (for garnish)
4 skinless salmon fillets (approx. 500g)
1 tablespoon vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 dedo-de-moça pepper
1 tablespoon vegetable oil (for stir-frying)
1/2 tablespoon vegetable oil (for stir-frying)
1 teaspoon toasted sesame oil
Sea salt to taste
Fresh basil leaves to taste (for garnish)
4 skinless salmon fillets (approx. 500g)
1 tablespoon vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Find fresh produce, ginger, and chili peppers at local markets like Serekunda or Banjul markets. Edamame, rice vinegar, and soy sauce are available in the international aisles of larger supermarkets in the Greater Banjul Area. As a substitute for dedo-de-moça, you may use a small red chili or a pinch of chili flakes if unavailable.
Preparation method
- Cut the red cabbage into pieces roughly 3cm in size
- Transfer the cabbage to a bowl, rinse well under cold running water, and drain in a colander
- Peel the carrot, cut it in half lengthwise, then slice into 0.5cm half-moons
- Peel and cut the onion into 3cm chunky dice
- Peel the garlic clove, cut it in half, and slice each half into thin slivers
- Wash, dry, and halve the dedo-de-moça pepper, remove the seeds, and finely slice it
- 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 wilts and the carrot begins to soften
- Add the garlic, ginger, and dedo-de-moça pepper to the pan and sauté for another minute to release the aromatics
- Drizzle in the remaining 1/2 tablespoon of oil, add the red cabbage, and season with salt
- Stir-fry for 2 minutes, just until the cabbage begins to wilt while retaining its crunch
- Add the frozen edamame and toss for 1 minute until thawed
- Transfer the stir-fried vegetables to a bowl and set aside
- Garnish the vegetables with fresh basil leaves just before serving
- In a measuring jug, combine the rice vinegar, soy sauce, honey, and cornstarch, whisking thoroughly to dissolve the starch
- Return the skillet to high heat and add 1 tablespoon 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 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 a thick, glossy consistency
- Return the seared salmon to the skillet with the thickened sauce
- Baste the salmon with the sauce and cook for an additional minute to finish the cooking process and incorporate flavors
- Serve the salmon drizzled with the sauce, accompanied by the stir-fried vegetables and steamed rice
Observations
This dish masterfully pairs the richness of seared salmon with a tangy, vibrant sweet and sour sauce and a medley of stir-fried vegetables. It is a well-balanced, flavor-packed meal that serves as an excellent option for those prioritizing nutrition without sacrificing speed in the kitchen.
Thinly sliced red cabbage, half-moon cut carrots, diced onions, freshly grated ginger, minced garlic, and edamame create a colorful and satisfyingly crunchy vegetable base. The finely sliced dedo-de-moça pepper adds a gentle, warming heat that brightens the profile without overwhelming the palate. The salmon, prepared as boneless fillets, is quickly seared to lock in its natural succulence and moist texture.
The straightforward preparation makes this recipe approachable even for kitchen novices, yet the final presentation remains sophisticated enough for special dinners. The sweet and sour sauce, a simple emulsion of rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a classic contrast of flavors that is universally appealing.
Thinly sliced red cabbage, half-moon cut carrots, diced onions, freshly grated ginger, minced garlic, and edamame create a colorful and satisfyingly crunchy vegetable base. The finely sliced dedo-de-moça pepper adds a gentle, warming heat that brightens the profile without overwhelming the palate. The salmon, prepared as boneless fillets, is quickly seared to lock in its natural succulence and moist texture.
The straightforward preparation makes this recipe approachable even for kitchen novices, yet the final presentation remains sophisticated enough for special dinners. The sweet and sour sauce, a simple emulsion of rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a classic contrast of flavors that is universally appealing.
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