Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant dish featuring seared salmon glazed in a sweet and tangy sauce, served alongside crunchy, lightly spiced vegetables. A nutritious and quick dinner choice.
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Ingredients
1/2 purple cabbage (approx. 400g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 red chili pepper (siling labuyo or similar chili)
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 taste (for serving)
4 skinless salmon fillets (approx. 500g)
1 tablespoon vegetable oil (for searing salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 red chili pepper (siling labuyo or similar chili)
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 taste (for serving)
4 skinless salmon fillets (approx. 500g)
1 tablespoon vegetable oil (for searing salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
You can find these ingredients at local supermarkets like SM Supermarket or Rustan's, particularly in the produce and international aisles. For a local substitute, siling labuyo can be used instead of the original chili pepper for a authentic Filipino heat.
Preparation method
- Cut the purple cabbage into pieces of approximately 3 cm.
- Transfer the cabbage to a bowl, wash thoroughly under running water, and drain in a colander.
- Peel the carrot and slice it lengthwise, then cut into 0.5 cm thick half-moons.
- Peel the onion and cut it into 3 cm large cubes.
- Peel the garlic, cut in half, and slice each half into thin slivers.
- Wash, dry, and cut the chili pepper in half, discard the seeds, and slice into thin strips.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the carrots and onions, season with a pinch of salt, and stir-fry for 3 minutes, until the onion wilts and the carrot starts to soften.
- Add the garlic, ginger, and chili pepper, stir-frying for another minute to release the aromatics.
- Drizzle with 1/2 tablespoon of vegetable oil, add the purple cabbage, and season with salt.
- Stir-fry for 2 minutes, just until the cabbage begins to wilt while maintaining its crunch.
- Add the frozen edamame and mix for 1 minute to thaw.
- Transfer the stir-fried vegetables to a bowl and set aside.
- Just before serving, garnish the vegetables with fresh basil leaves.
- In a measuring jug, whisk together the rice vinegar, soy sauce, honey, and cornstarch, ensuring the starch is fully dissolved.
- Return the skillet to high heat and add 1 tablespoon of vegetable oil.
- Arrange 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 skillet and return it to high heat.
- Pour the sweet and sour sauce mixture into the skillet; it will bubble and then begin to thicken.
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches a thick and glossy consistency.
- Return the seared salmon to the skillet with the sauce.
- Baste the salmon with the sauce and cook for another minute to finish the cooking process and incorporate the flavors.
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the stir-fried vegetables and steamed rice.
Observations
This dish perfectly balances the succulent texture of pan-seared salmon with a zesty, sweet-and-sour sauce and a colorful array of stir-fried vegetables with a subtle kick. It is a well-rounded and savory meal, perfect for those seeking a nutritious, quick-to-prepare dinner option.
The foundation consists of finely sliced purple cabbage, half-moon sliced carrots, cubed onions, aromatic garlic, and grated ginger, tossed with edamame for an extra crunch. A red chili pepper adds a gentle heat that enhances the overall flavor profile without overpowering the dish. The salmon fillets are quickly seared to lock in moisture and flavor.
The simplicity of this preparation makes it accessible even for home cooks, while the final presentation is sophisticated enough for any special occasion. The signature sweet and sour glaze, composed of rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a delightful contrast of flavors.
The foundation consists of finely sliced purple cabbage, half-moon sliced carrots, cubed onions, aromatic garlic, and grated ginger, tossed with edamame for an extra crunch. A red chili pepper adds a gentle heat that enhances the overall flavor profile without overpowering the dish. The salmon fillets are quickly seared to lock in moisture and flavor.
The simplicity of this preparation makes it accessible even for home cooks, while the final presentation is sophisticated enough for any special occasion. The signature sweet and sour glaze, composed of rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a delightful contrast of flavors.
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