Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
A vibrant dish featuring succulent pan-seared salmon paired with crisp, spicy stir-fried vegetables. A wholesome and fast meal that delivers a sophisticated balance of flavors.
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Ingredients
1/2 purple cabbage (approx. 400g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 fresh red chili
1 tbsp vegetable oil (for the vegetables)
1/2 tbsp vegetable oil (for the vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornflour
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 fresh red chili
1 tbsp vegetable oil (for the vegetables)
1/2 tbsp vegetable oil (for the vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornflour
Where to find ingredients
You can find these ingredients at local supermarkets such as Carrefour or Chandarana Foodplus. Vegetables and fresh chilies are best sourced from local greengrocers or the 'fresh produce' section. Use toasted sesame oil (found in the international aisle) for an authentic finish.
Preparation method
- Chop the purple cabbage into roughly 3cm pieces.
- Transfer the cabbage to a bowl, wash thoroughly under running water, and drain in a colander.
- Peel the carrot and slice it in half lengthwise, then cut into 0.5cm half-moons.
- Peel the onion and cut into 3cm cubes.
- Peel the garlic, cut in half, and slice each half into thin slivers.
- Wash, dry, and halve the red chili, discarding the seeds, then slice into thin strips.
- Heat 1 tbsp of vegetable oil in a large frying pan over medium heat.
- Add the carrot and onion, season with a pinch of salt, and stir-fry for 3 minutes until the onion softens and the carrot begins to tenderize.
- Add the garlic, ginger, and chili, stir-frying for another minute until fragrant.
- Drizzle with 1/2 tbsp of vegetable oil, add the purple cabbage, and season with salt.
- Stir-fry for 2 minutes, just until the cabbage begins to wilt, ensuring it remains crisp.
- Add the frozen edamame and toss for 1 minute to thaw through.
- Transfer the stir-fried vegetables to a bowl and set aside.
- When ready to serve, garnish the vegetables with fresh basil leaves.
- In a measuring jug, whisk together the rice vinegar, soy sauce, honey, and cornflour until smooth.
- Return the pan to high heat and drizzle in 1 tbsp of vegetable oil.
- Place the salmon fillets into the hot pan 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 plate.
- Drain any excess fat from the pan and return to high heat.
- Pour the sweet and sour sauce mixture into the pan; it will bubble and 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 pan with the sauce.
- Baste the salmon with the sauce and cook for 1 more minute to finish the cooking and glaze the fish.
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the stir-fried vegetables and rice.
Observations
This recipe brings together the richness of pan-seared salmon and a bold, sticky sweet and sour glaze, served alongside a colorful medley of stir-fried vegetables with a subtle spicy kick. It is a well-balanced, nutritious meal perfect for those looking for a quick yet impressive dinner option.
Thinly shredded purple cabbage, half-moon sliced carrots, cubed onions, aromatic garlic, and freshly grated ginger form the heart of this dish, joined by edamame for an extra texture and protein boost. The fresh red chili adds a gentle heat that brightens the profile without overpowering the ingredients. The salmon, prepared as boneless fillets, is seared just enough to maintain its moist, flaky interior.
Easy enough for weeknight cooking, this dish is elegant enough for guests. The sweet and sour sauce—a simple reduction of rice vinegar, soy sauce, and honey—gives the salmon a glossy finish and a perfect interplay of tang and sweetness.
Thinly shredded purple cabbage, half-moon sliced carrots, cubed onions, aromatic garlic, and freshly grated ginger form the heart of this dish, joined by edamame for an extra texture and protein boost. The fresh red chili adds a gentle heat that brightens the profile without overpowering the ingredients. The salmon, prepared as boneless fillets, is seared just enough to maintain its moist, flaky interior.
Easy enough for weeknight cooking, this dish is elegant enough for guests. The sweet and sour sauce—a simple reduction of rice vinegar, soy sauce, and honey—gives the salmon a glossy finish and a perfect interplay of tang and sweetness.
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