Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant recipe for succulent salmon paired with a tangy, honey-soy glaze and crisp, lightly spiced vegetables. A perfect balance for a nourishing dinner.
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Ingredients
1/2 red cabbage (approx. 400g)
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 pimenta dedo-de-moça
1 tbsp vegetable oil (for sautéing vegetables)
1/2 tbsp vegetable oil (for sautéing 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 salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornstarch
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 pimenta dedo-de-moça
1 tbsp vegetable oil (for sautéing vegetables)
1/2 tbsp vegetable oil (for sautéing 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 salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornstarch
Where to find ingredients
You can find these ingredients at local grocery stores in Majuro, specifically in the fresh produce aisle for cabbage, carrots, and aromatics. Asian specialty aisles typically stock soy sauce, rice vinegar, toasted sesame oil, and cornstarch. Look for frozen edamame and salmon fillets in the supermarket freezer section. If pimenta dedo-de-moça is unavailable, a Fresno chili or a small amount of bird's eye chili (for extra heat) are acceptable substitutes.
Preparation method
- Cut the red cabbage into roughly 3 cm pieces.
- Place the cabbage in a bowl, rinse well under running water, and drain in a colander.
- Peel the carrot and slice it lengthwise, then into 0.5 cm half-moons.
- Peel and dice the onion into 3 cm chunks.
- Peel the garlic, cut it in half, and slice each half into thin slivers.
- Wash, dry, and halve the pimenta dedo-de-moça, remove 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 softens.
- Add the garlic, ginger, and pimenta dedo-de-moça, sautéing for 1 more minute to release their aromas.
- Drizzle in 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 while retaining its crunch.
- Add the frozen edamame and toss for 1 minute to thaw.
- Transfer the sautéed 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 the starch is fully dissolved.
- Return the skillet to high heat and add 1 tbsp 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.
- Discard 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 start to thicken.
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches a glossy, thick consistency.
- Return the seared salmon to the skillet with the sauce.
- Baste the salmon with the sauce and cook for another 1 minute to finish and incorporate the flavors.
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the stir-fried vegetables and rice.
Observations
This dish masterfully blends the richness of pan-seared salmon with a zesty, balanced sweet and sour sauce and a medley of stir-fried vegetables with a subtle heat. It offers a well-rounded and flavorful meal, ideal for those seeking a nutritious and efficient dinner option.
Finely sliced red cabbage, half-moon cut carrots, diced onions, freshly grated ginger, and garlic, combined with protein-packed edamame, create a colorful and crunchy vegetable foundation. The pimenta dedo-de-moça provides a gentle warmth that enhances the profile without overpowering the ingredients. The salmon fillets are seared briefly to lock in natural juices and maintain a delicate texture.
The preparation process is straightforward enough for kitchen beginners, yet the elegant finish makes it suitable for special weeknight meals. The sweet and sour sauce, crafted from rice vinegar, soy sauce, and honey, coats the fish with an irresistible glaze, providing a sophisticated contrast that satisfies every palate.
Finely sliced red cabbage, half-moon cut carrots, diced onions, freshly grated ginger, and garlic, combined with protein-packed edamame, create a colorful and crunchy vegetable foundation. The pimenta dedo-de-moça provides a gentle warmth that enhances the profile without overpowering the ingredients. The salmon fillets are seared briefly to lock in natural juices and maintain a delicate texture.
The preparation process is straightforward enough for kitchen beginners, yet the elegant finish makes it suitable for special weeknight meals. The sweet and sour sauce, crafted from rice vinegar, soy sauce, and honey, coats the fish with an irresistible glaze, providing a sophisticated contrast that satisfies every palate.
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