Brazilian recipe
Sweet and Sour Salmon with Spiced Vegetables (Salmão agridoce com legumes picantes)
A delightful dish featuring pan-seared salmon paired with crisp, lightly spiced stir-fried vegetables. Perfect for a quick, nutritious, and vibrant dinner.
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Ingredients
1/2 red cabbage (about 400g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 fresh chili pepper
1 tbsp vegetable oil (for sautéing)
1/2 tbsp vegetable oil (for sautéing)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 salmon fillets, skinless (about 500g)
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 fresh chili pepper
1 tbsp vegetable oil (for sautéing)
1/2 tbsp vegetable oil (for sautéing)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 salmon fillets, skinless (about 500g)
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
You can find all fresh produce and pantry staples like rice vinegar, soy sauce, and honey at local supermarkets or grocery stores in the produce and international aisles. For the best quality salmon and edamame, check the refrigerated or frozen sections of your local fish market or the freezer aisle of your preferred grocery store.
Preparation method
- Cut the red cabbage into pieces roughly 3 cm in size.
- Place the cabbage in a bowl, wash thoroughly under cold running water, and drain in a colander.
- Peel the carrot and slice it in half lengthwise, then cut into 0.5 cm thick half-moon pieces.
- Peel and dice the onion into 3 cm chunks.
- Peel the garlic clove, cut in half, and slice into thin strips.
- Wash, dry, and split the chili pepper lengthwise, discard the seeds, and slice into thin strips.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the carrots and onions, season with a pinch of salt, and sauté for 3 minutes until the onions soften and the carrots begin to tenderize.
- Add the garlic, ginger, and chili strips, sautéing for another minute to release their aromatics.
- Drizzle with the remaining 1/2 tablespoon of oil, add the red cabbage, and season with salt.
- Sauté 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 sautéed vegetables to a bowl and set aside.
- Before serving, garnish the vegetables with fresh basil leaves.
- In a measuring cup, combine the rice vinegar, soy sauce, honey, and cornstarch, whisking well until the cornstarch is completely dissolved.
- 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 skillet and set aside on a platter.
- Drain any excess fat from the skillet and return to high heat.
- Pour the sweet and sour mixture into the skillet; the sauce will bubble and begin to thicken.
- Simmer the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches a thick and glossy consistency.
- Add the seared salmon back into the skillet with the sauce.
- Baste the salmon with the sauce and cook for 1 more minute to finish cooking and glaze the fish.
- Serve the salmon drizzled with the sauce, accompanied by the vegetable stir-fry and rice.
Observations
This recipe brings together the succulence of seared salmon with a zesty, sweet and sour glaze and a selection of stir-fried vegetables that pack a flavorful punch. It’s a well-balanced, satisfying meal designed for those who appreciate wholesome, fuss-free cooking.
Thinly sliced red cabbage, half-moon cut carrots, diced onion, fresh garlic, and grated ginger form a colorful, crunchy foundation, joined by vibrant edamame. A touch of fresh chili adds a gentle heat that brightens the profile without overpowering the ingredients. The salmon, prepared as boneless fillets, is quickly seared to lock in moisture and natural flavor.
The preparation is straightforward enough for busy weeknights, yet the result is refined enough for a weekend meal. The sweet and sour sauce—a classic blend of rice vinegar, soy sauce, and honey—gives the dish a signature glossy finish and a sophisticated balance of flavors that appeals to everyone.
Thinly sliced red cabbage, half-moon cut carrots, diced onion, fresh garlic, and grated ginger form a colorful, crunchy foundation, joined by vibrant edamame. A touch of fresh chili adds a gentle heat that brightens the profile without overpowering the ingredients. The salmon, prepared as boneless fillets, is quickly seared to lock in moisture and natural flavor.
The preparation is straightforward enough for busy weeknights, yet the result is refined enough for a weekend meal. The sweet and sour sauce—a classic blend of rice vinegar, soy sauce, and honey—gives the dish a signature glossy finish and a sophisticated balance of flavors that appeals to everyone.
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