Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A nutritious dish featuring pan-seared salmon fillets in a vibrant sweet and sour glaze, served alongside crisp, stir-fried vegetables with a subtle spicy kick.
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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 grated ginger
1 dedo-de-moça chili
1 tbsp vegetable oil (for sautéing the vegetables)
1/2 tbsp vegetable oil (for sautéing the 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 grated ginger
1 dedo-de-moça chili
1 tbsp vegetable oil (for sautéing the vegetables)
1/2 tbsp vegetable oil (for sautéing the 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
Find fresh vegetables and salmon at local supermarkets or greengrocers. If you cannot find dedo-de-moça chili, a mild red chili or a pinch of red chili flakes are suitable substitutes. Rice vinegar can be found in the international or Asian food aisles.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm.
- Transfer the cabbage to a bowl, wash 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 cut the dedo-de-moça chili in half, 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 sauté for 3 minutes until the onion wilts and the carrot begins to soften.
- Add the garlic, ginger, and chili, and sauté for another minute to release the aromas.
- Drizzle with 1/2 tbsp of vegetable oil, add the red cabbage, and season with salt.
- Sauté for 2 minutes, just until the cabbage begins to wilt, maintaining its crunchiness.
- Add the frozen edamame and mix for 1 minute to thaw.
- Transfer the sautéed vegetables to a bowl and set aside.
- When ready to serve, 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 skillet to high heat and drizzle with 1 tbsp of vegetable oil.
- Arrange the salmon fillets 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 any 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.
- Baste the salmon with the sauce and cook for another minute to finish the cooking and incorporate the flavors.
- Serve the sweet and sour salmon drizzled with the sauce and accompanied by the stir-fried vegetables and rice.
Observations
This dish combines the juiciness of pan-seared salmon with a vibrant sweet and sour sauce and a selection of stir-fried vegetables with a spicy touch. It is a balanced and flavorful meal, ideal for those seeking a nutritious and quick dining option.
Finely sliced red cabbage, half-moon sliced carrots, cubed onions, minced garlic, and freshly grated ginger, combined with edamame, create a colorful and crunchy vegetable base. The dedo-de-moça chili adds a gentle heat that complements the other flavors without overpowering them. The salmon, prepared in skinless fillets or steaks, is seared quickly to maintain its moisture and flavor.
The simplicity of the preparation makes this recipe accessible even to 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 contrast of flavors that pleases everyone.
Finely sliced red cabbage, half-moon sliced carrots, cubed onions, minced garlic, and freshly grated ginger, combined with edamame, create a colorful and crunchy vegetable base. The dedo-de-moça chili adds a gentle heat that complements the other flavors without overpowering them. The salmon, prepared in skinless fillets or steaks, is seared quickly to maintain its moisture and flavor.
The simplicity of the preparation makes this recipe accessible even to 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 contrast of flavors that pleases everyone.
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