Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A bright, balanced salmon dish with crisp vegetables and a glossy sweet-and-sour sauce, ideal for a quick, nourishing dinner.
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Ingredients
1/2 red cabbage (about 400 g)
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 bird’s eye chilli
1 tablespoon vegetable oil (for sautéing the vegetables)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (to serve)
4 skinless salmon fillets or steaks (about 500 g)
1 tablespoon vegetable oil (for grilling 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 bird’s eye chilli
1 tablespoon vegetable oil (for sautéing the vegetables)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (to serve)
4 skinless salmon fillets or steaks (about 500 g)
1 tablespoon vegetable oil (for grilling the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Look for the fish at the seafood counter, and pick up the vegetables, soy sauce, rice vinegar, honey, and cornstarch in the produce section and aisle with cooking staples. If edamame is hard to find, frozen shelled edamame is the best substitute.
Preparation method
- Cut the red cabbage into pieces about 3 cm wide
- Transfer the cabbage to a bowl, wash it well under running water, and let it drain in a colander
- 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 it in half, and slice each half into thin strips
- Wash, dry, and halve the bird’s eye chilli, discard the seeds, and slice into thin strips
- Heat 1 tablespoon of vegetable oil in a large frying pan 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
- Add the garlic, ginger, and bird’s eye chilli and sauté for 1 more minute to release the aromas
- Drizzle in 1/2 tablespoon of vegetable oil, add the red cabbage, and season with salt
- Sauté for 2 minutes, just until the cabbage starts to wilt while staying crisp
- Add the frozen edamame and stir for 1 minute to thaw it through
- Transfer the sautéed vegetables to a bowl and set aside
- Just before serving, finish the vegetables with the fresh basil leaves
- In a measuring jug, mix the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the starch
- Return the frying pan to high heat and drizzle with 1 tablespoon of vegetable oil
- Arrange the salmon fillets in the hot pan and sear for 3 minutes on one side
- Turn 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 frying pan and set it aside on a platter
- Discard any excess fat from the pan and return it to high heat
- Pour in the sweet-and-sour sauce mixture; it 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 pan with the sauce
- Spoon the sauce over the salmon and cook for 1 more minute to finish cooking and bring the flavours together
- Serve the sweet and sour salmon coated with sauce and accompanied by the sautéed vegetables and rice
Observations
This dish brings together the richness of grilled salmon with a bright sweet-and-sour sauce and a colourful mix of sautéed vegetables with a hint of heat. It makes a balanced, flavourful meal, ideal for anyone after something nutritious and quick.
Thinly sliced red cabbage, carrot half-moons, diced onion, garlic, grated ginger, and edamame create a vibrant, crunchy vegetable base. Bird’s eye chilli adds gentle heat that complements the other flavours without taking over. The salmon, prepared as fillets or steaks, is seared quickly to keep it moist and flavourful.
The simplicity of the method makes this recipe accessible even to novice cooks, while the finished dish is polished enough for special occasions. The sweet-and-sour sauce, made with rice vinegar, soy sauce, and honey, brings the whole plate together with an irresistible sheen and a contrast of flavours that suits everyone.
Thinly sliced red cabbage, carrot half-moons, diced onion, garlic, grated ginger, and edamame create a vibrant, crunchy vegetable base. Bird’s eye chilli adds gentle heat that complements the other flavours without taking over. The salmon, prepared as fillets or steaks, is seared quickly to keep it moist and flavourful.
The simplicity of the method makes this recipe accessible even to novice cooks, while the finished dish is polished enough for special occasions. The sweet-and-sour sauce, made with rice vinegar, soy sauce, and honey, brings the whole plate together with an irresistible sheen and a contrast of flavours that suits everyone.
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