Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant recipe for sweet and sour salmon with crunchy, lightly spiced vegetables. Perfect for a quick, nutritious, and flavor-packed dinner.
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Ingredients
1/2 red cabbage (approx. 400g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp freshly grated ginger
1 pimenta dedo-de-moça
1 tbsp vegetable oil (for stir-frying vegetables)
1/2 tbsp vegetable oil (for stir-frying 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 (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp freshly grated ginger
1 pimenta dedo-de-moça
1 tbsp vegetable oil (for stir-frying vegetables)
1/2 tbsp vegetable oil (for stir-frying 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 supermarkets such as Shoprite or Pick n Pay. Look for salmon fillets in the fresh fish or frozen seafood section. Rice vinegar, soy sauce, and sesame oil are typically found in the international or Asian cuisine aisles. For the pimenta dedo-de-moça, which is a Brazilian chili pepper, you may substitute it with any fresh mild red chili or serrano pepper if unavailable.
Preparation method
- Slice the red cabbage into pieces approximately 3 cm in size.
- 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 dice the onion into large 3 cm chunks.
- Peel the garlic, slice in half, and then into thin strips.
- Wash, dry, and halve the pimenta dedo-de-moça, discard 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 stir-fry for 3 minutes until the onion softens and the carrot begins to tenderize.
- Add the garlic, ginger, and pimenta dedo-de-moça and stir-fry for 1 more minute until aromatic.
- Drizzle with 1/2 tbsp of vegetable oil, add the red cabbage, and season with salt.
- Stir-fry for 2 minutes, just until the cabbage starts to wilt while retaining its crunch.
- Add the frozen edamame and toss for 1 minute to thaw.
- Transfer the stir-fried vegetables to a bowl and set aside.
- Before serving, garnish the vegetables with fresh basil leaves.
- In a measuring cup, 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 2 more minutes on the other side; 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 oil from the skillet and return it to high heat.
- Pour the sweet and sour mixture into the skillet; it will bubble and quickly 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 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 dish harmonizes the succulence of pan-seared salmon with a zesty sweet and sour glaze and a medley of stir-fried vegetables with a subtle spicy kick. It is a balanced, wholesome meal, ideal for those seeking a nutritious and efficient cooking option.
Finely sliced red cabbage, carrots cut into half-moons, diced onion, minced garlic, and freshly grated ginger, paired with edamame, create a colorful and crisp vegetable base. The pimenta dedo-de-moça provides a gentle warmth that enhances the profile without overwhelming the palate. The salmon, prepared in fillets, is quickly seared to lock in moisture and flavor.
The simplicity of the preparation makes this recipe approachable for home cooks, while the finished result feels sophisticated enough for special occasions. The sweet and sour sauce—a balanced blend of rice vinegar, soy sauce, and honey—finishes the dish with an irresistible shine and a delightful contrast of flavors.
Finely sliced red cabbage, carrots cut into half-moons, diced onion, minced garlic, and freshly grated ginger, paired with edamame, create a colorful and crisp vegetable base. The pimenta dedo-de-moça provides a gentle warmth that enhances the profile without overwhelming the palate. The salmon, prepared in fillets, is quickly seared to lock in moisture and flavor.
The simplicity of the preparation makes this recipe approachable for home cooks, while the finished result feels sophisticated enough for special occasions. The sweet and sour sauce—a balanced blend of rice vinegar, soy sauce, and honey—finishes the dish with an irresistible shine and a delightful contrast of flavors.
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