Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
This dish pairs juicy seared salmon with a vibrant, tangy sauce and a selection of crisp, slightly spicy stir-fried vegetables. A nutritious and quick meal.
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Ingredients
1/2 red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 long red chilli pepper
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 (to serve)
4 skinless salmon fillets (approx. 500 g)
1 tbsp vegetable oil (for searing the 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 grated ginger
1 long red chilli pepper
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 (to serve)
4 skinless salmon fillets (approx. 500 g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornstarch
Where to find ingredients
Fresh produce, seafood, and pantry staples can be found in any local supermarket or Asian grocery store. Edamame is usually found in the frozen section. As a substitute, you may use chilli flakes if long red chilli is unavailable.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm
- Transfer the cabbage to a bowl, wash well under running water and drain in a colander
- Peel the carrot and cut it in half lengthwise, then into 0.5 cm half-moons
- Peel and cut the onion into 3 cm large chunks
- Peel the garlic, cut in half and slice each half into thin strips
- Wash, dry and cut the chilli pepper in half, discard the seeds and slice into thin strips
- Heat 1 tbsp vegetable oil in a large frying pan 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 begins to soften
- Add the garlic, ginger and chilli pepper and sauté for another 1 minute to release the aromas
- Drizzle with 1/2 tbsp vegetable oil, add the red cabbage and season with salt
- Sauté for 2 minutes, just until the cabbage begins to wilt, maintaining the crunchiness
- Add the frozen edamame and mix 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, mix the rice vinegar, soy sauce, honey and cornstarch, stirring well to dissolve the starch
- Return the pan to high heat and drizzle with 1 tbsp vegetable oil
- Place the salmon fillets in the hot pan 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 at this stage
- Remove the salmon from the pan 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; 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 pan with the sauce
- Drizzle the salmon with the sauce and cook for another 1 minute to finish cooking and incorporate the flavours
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the sautéed vegetables and rice
Observations
This dish combines the juiciness of seared salmon with a vibrant sweet and sour sauce and a selection of stir-fried vegetables with a spicy kick. It is a balanced and flavourful meal, perfect for those seeking a nutritious and quick option.
Finely sliced red cabbage, half-moon sliced carrots, cubed onions, minced garlic and ginger, along with edamame, create a colourful and crunchy vegetable base. The chilli pepper adds a subtle heat that complements the other flavours without overpowering them. The salmon, prepared in fillets, is quickly seared to maintain its moisture and flavour.
The simplicity of the preparation makes this recipe accessible even to 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 glaze and a contrast of flavours that appeals to everyone.
Finely sliced red cabbage, half-moon sliced carrots, cubed onions, minced garlic and ginger, along with edamame, create a colourful and crunchy vegetable base. The chilli pepper adds a subtle heat that complements the other flavours without overpowering them. The salmon, prepared in fillets, is quickly seared to maintain its moisture and flavour.
The simplicity of the preparation makes this recipe accessible even to 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 glaze and a contrast of flavours that appeals to everyone.
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