Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
A delicious recipe for sweet and sour salmon with spicy, crunchy, and slightly peppery vegetables. Perfect for a quick and nutritious dinner.
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Ingredients
1/2 red cabbage (about 400 g)
1 carrot
1 cup (240 ml) frozen edamame (shelled)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 red chili pepper (e.g., bird's eye)
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 garnish
4 salmon cutlets (or steaks), skin removed (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup (120 ml) rice vinegar
1/4 cup (60 ml) soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup (240 ml) frozen edamame (shelled)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 red chili pepper (e.g., bird's eye)
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 garnish
4 salmon cutlets (or steaks), skin removed (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup (120 ml) rice vinegar
1/4 cup (60 ml) soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets.
Found in the frozen vegetable section of supermarkets. Can also be found fresh in some larger stores or Asian markets.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets. Look for fresh ginger root.
Available in the produce section of supermarkets, often labeled as 'hot peppers' or by specific variety. If unavailable, a jalapeño can be substituted, adjusting quantity for heat.
Common cooking oil found in the oils and vinegars aisle of all supermarkets.
Found in the international foods aisle or Asian food section of larger supermarkets. Specialty Asian markets will also carry it.
Available in the spices and seasonings aisle of all supermarkets.
Available in the fresh herbs section of most supermarkets. Can also be grown at home.
Available at the fish counter of most supermarkets, fishmongers, or specialty seafood stores. Look for fresh or frozen fillets or steaks.
Found in the international foods aisle or Asian food section of larger supermarkets. It is also available in specialty Asian markets.
Available in the international foods aisle or Asian food section of most supermarkets. Many brands are available.
Available in the baking aisle or condiments section of all supermarkets.
Found in the baking aisle of all supermarkets.
Available year-round in the produce section of most supermarkets.
Found in the frozen vegetable section of supermarkets. Can also be found fresh in some larger stores or Asian markets.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets. Look for fresh ginger root.
Available in the produce section of supermarkets, often labeled as 'hot peppers' or by specific variety. If unavailable, a jalapeño can be substituted, adjusting quantity for heat.
Common cooking oil found in the oils and vinegars aisle of all supermarkets.
Found in the international foods aisle or Asian food section of larger supermarkets. Specialty Asian markets will also carry it.
Available in the spices and seasonings aisle of all supermarkets.
Available in the fresh herbs section of most supermarkets. Can also be grown at home.
Available at the fish counter of most supermarkets, fishmongers, or specialty seafood stores. Look for fresh or frozen fillets or steaks.
Found in the international foods aisle or Asian food section of larger supermarkets. It is also available in specialty Asian markets.
Available in the international foods aisle or Asian food section of most supermarkets. Many brands are available.
Available in the baking aisle or condiments section of all supermarkets.
Found in the baking aisle of all supermarkets.
Preparation method
- Cut the red cabbage into pieces about 3 cm in size
- Transfer the cabbage to a bowl, wash well under running water, and let it drain in a sieve
- Peel the carrot and cut it in half lengthwise, then into 0.5 cm thick 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 halve the red chili pepper, 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 softens and the carrot begins to tenderize
- Add the garlic, ginger, and red chili pepper and sauté for another minute to release their aromas
- Drizzle with 1/2 tablespoon 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 stir for 1 minute to thaw
- Transfer the sautéed vegetables to a bowl and set aside
- Just before serving, finish the vegetables with fresh basil leaves
- In a measuring jug, mix the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the cornstarch
- Return the skillet to high heat and drizzle with 1 tablespoon of vegetable oil
- Place the salmon cutlets 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 cook completely in this step
- Remove the salmon from the skillet and set aside on a serving dish
- Discard 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 cooking and incorporate the flavors
- Serve the sweet and sour salmon drizzled with the sauce and accompanied by the sautéed vegetables and rice
Observations
This dish combines the succulence of grilled salmon with a vibrant sweet and sour sauce and a selection of stir-fried vegetables with a spicy kick. It's a balanced and flavorful meal, ideal for those seeking a nutritious and quick option.
Thinly sliced red cabbage, carrot cut into half-moons, diced onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The red chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in cutlets or steaks, is seared quickly to maintain its moisture and flavor.
The simplicity of preparation makes this recipe accessible even for 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 flavor contrast that appeals to everyone.
Thinly sliced red cabbage, carrot cut into half-moons, diced onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The red chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in cutlets or steaks, is seared quickly to maintain its moisture and flavor.
The simplicity of preparation makes this recipe accessible even for 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 flavor contrast that appeals to everyone.
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