Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
This delicious dish pairs succulent seared salmon with a vibrant, tangy sauce and crisp, subtly spiced vegetables. It’s a nutritious, quick-to-prepare meal perfect for any night of the week.
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Ingredients
1/2 head red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated fresh ginger
1 red chili pepper
1 tablespoon vegetable oil (for stir-frying vegetables)
1/2 tablespoon vegetable oil (for stir-frying vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500 g)
1 tablespoon vegetable oil (for searing salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated fresh ginger
1 red chili pepper
1 tablespoon vegetable oil (for stir-frying vegetables)
1/2 tablespoon vegetable oil (for stir-frying vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500 g)
1 tablespoon vegetable oil (for searing salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Find fresh produce and aromatics at local island markets or grocers. For pantry staples like soy sauce, rice vinegar, and cornstarch, visit the international aisles of larger supermarkets in Tarawa or Betio. Edamame can typically be found in the frozen food section.
Preparation method
- Cut the red cabbage into 3 cm pieces.
- Place the cabbage in a bowl, rinse well under cold running water, and drain in a colander.
- Peel the carrot and slice it in half lengthwise, then into 0.5 cm half-moons.
- Peel and cut the onion into 3 cm cubes.
- Peel the garlic, cut it in half, and slice each half into thin strips.
- Wash, dry, and cut the red chili pepper in half, discard the seeds, and slice into thin strips.
- 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 is soft and the carrot begins to tenderize.
- Add the garlic, ginger, and chili strips, sautéing for 1 more minute to release their aromas.
- Drizzle in 1/2 tablespoon of vegetable oil, add the red cabbage, and season with salt.
- Stir-fry for 2 minutes, just until the cabbage starts to wilt, keeping it crunchy.
- Add the frozen edamame and toss for 1 minute to thaw.
- 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 cornstarch until fully 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 on the other side; the fish should not be fully cooked through yet.
- Remove the salmon from the skillet and set aside on a platter.
- Discard any excess oil from the skillet and return it to high heat.
- Pour the sweet and sour mixture into the skillet; it will bubble up and begin to thicken.
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches a thick and glossy consistency.
- Return the seared salmon to the skillet with the sauce.
- Baste the salmon with the sauce and cook for 1 more minute to finish cooking and incorporate the flavors.
- 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 with a punchy sweet and sour glaze and a colorful selection of stir-fried vegetables. It’s a balanced and flavorful meal, designed for those who appreciate a wholesome, efficient kitchen routine.
Finely sliced red cabbage, half-moon cut carrots, diced onion, fresh garlic, and grated ginger form the aromatic foundation, while edamame provides a satisfying pop of color and texture. A fresh red chili pepper offers a gentle heat that lifts the entire dish without being overwhelming. The salmon fillets are seared to perfection, locking in natural moisture and flavor.
The preparation process is straightforward, making this recipe approachable for beginner cooks, yet the final result offers a sophisticated profile suitable for special occasions. The sweet and sour sauce—a classic blend of rice vinegar, soy sauce, and honey—finishes the dish with an irresistible sheen and a perfect harmony of tastes.
Finely sliced red cabbage, half-moon cut carrots, diced onion, fresh garlic, and grated ginger form the aromatic foundation, while edamame provides a satisfying pop of color and texture. A fresh red chili pepper offers a gentle heat that lifts the entire dish without being overwhelming. The salmon fillets are seared to perfection, locking in natural moisture and flavor.
The preparation process is straightforward, making this recipe approachable for beginner cooks, yet the final result offers a sophisticated profile suitable for special occasions. The sweet and sour sauce—a classic blend of rice vinegar, soy sauce, and honey—finishes the dish with an irresistible sheen and a perfect harmony of tastes.
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