Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
A delicious recipe for sweet and sour salmon with spicy, crispy, and lightly hot 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 (green soybeans)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 red chili pepper (e.g., serrano or jalapeño, adjust to taste)
1 tablespoon vegetable oil (for sautéing vegetables)
1/2 tablespoon vegetable oil (for sautéing vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to garnish
4 salmon cutlets or steaks (about 500 g), skin removed
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 (green soybeans)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 red chili pepper (e.g., serrano or jalapeño, adjust to taste)
1 tablespoon vegetable oil (for sautéing vegetables)
1/2 tablespoon vegetable oil (for sautéing vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to garnish
4 salmon cutlets or steaks (about 500 g), skin removed
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 section of most supermarkets, often near other frozen vegetables or Asian-inspired items. Can also be found in Asian markets.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets.
Available fresh in the produce section of most supermarkets. Can also be found powdered in the spice aisle.
Available in the produce section of supermarkets, particularly in specialty or international aisles. Look for varieties like jalapeño or serrano. For less heat, remove seeds and membranes.
Available in the cooking oil aisle of most supermarkets.
Found in the international foods aisle or Asian section of most supermarkets. Specialty Asian markets will also carry it.
Available in the spice aisle of most supermarkets.
Available in the fresh herb section of most supermarkets, or can be grown at home.
Available year-round in the seafood section of most supermarkets, or from a fishmonger. Look for skinless options or remove skin yourself.
Found in the international foods aisle, usually with Asian ingredients, in most supermarkets. Also available in specialty Asian markets.
Available in the international foods aisle of most supermarkets. Low-sodium versions are also common.
Available in the baking aisle or near jams and spreads in most supermarkets.
Available in the baking aisle of most supermarkets.
Available year-round in the produce section of most supermarkets.
Found in the frozen section of most supermarkets, often near other frozen vegetables or Asian-inspired items. Can also be found in Asian markets.
Available year-round in the produce section of most supermarkets.
Available year-round in the produce section of most supermarkets.
Available fresh in the produce section of most supermarkets. Can also be found powdered in the spice aisle.
Available in the produce section of supermarkets, particularly in specialty or international aisles. Look for varieties like jalapeño or serrano. For less heat, remove seeds and membranes.
Available in the cooking oil aisle of most supermarkets.
Found in the international foods aisle or Asian section of most supermarkets. Specialty Asian markets will also carry it.
Available in the spice aisle of most supermarkets.
Available in the fresh herb section of most supermarkets, or can be grown at home.
Available year-round in the seafood section of most supermarkets, or from a fishmonger. Look for skinless options or remove skin yourself.
Found in the international foods aisle, usually with Asian ingredients, in most supermarkets. Also available in specialty Asian markets.
Available in the international foods aisle of most supermarkets. Low-sodium versions are also common.
Available in the baking aisle or near jams and spreads in most supermarkets.
Available in the baking aisle of most supermarkets.
Preparation method
- Cut the red cabbage into pieces roughly 3 cm in size.
- Place the cabbage in a bowl, rinse well under running water, and leave to drain in a colander.
- Peel the carrot and cut it in half lengthwise, then slice into 0.5 cm half-moons.
- Peel and cut the onion into large 3 cm chunks.
- Peel the garlic, cut in half, and slice each half into thin strips.
- Wash, dry, and cut the chilli pepper in half, remove the seeds, and slice into thin strips.
- Heat 1 tablespoon of 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 softens and the carrot begins to tenderise.
- Add the garlic, ginger, and chilli pepper, and sauté for another minute to release the 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 starts to wilt, keeping it crunchy.
- Add the frozen edamame and stir for 1 minute to defrost.
- Transfer the sautéed vegetables to a bowl and set aside.
- When ready to serve, finish the vegetables with the fresh basil leaves.
- In a measuring jug, mix the rice vinegar, soy sauce, honey, and cornflour, stirring well to dissolve the cornflour.
- Return the frying pan to high heat and drizzle with 1 tablespoon of vegetable oil.
- Place the salmon fillets in the hot pan and sear for 3 minutes on one side.
- Turn the salmon over 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 the excess fat from the pan and return it 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.
- Baste 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 succulence of grilled salmon with a vibrant sweet and sour sauce and a selection of sautéed vegetables with a spicy kick. It's a balanced and flavorful meal, ideal for those seeking a nutritious and quick option.
The finely sliced red cabbage, carrots cut into half-moons, diced onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in cutlets or steaks, is quickly seared to maintain its moisture and flavor.
The simplicity of 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 sheen and a contrast of flavors that pleases everyone.
The finely sliced red cabbage, carrots cut into half-moons, diced onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in cutlets or steaks, is quickly seared to maintain its moisture and flavor.
The simplicity of 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 sheen and a contrast of flavors that pleases everyone.
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