Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
This delicious dish features perfectly seared salmon paired with crisp, slightly spicy stir-fried vegetables. A vibrant, quick, and nutritious meal for any night of the week.
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Ingredients
1/2 head red cabbage (about 400g)
1 carrot
1 cup frozen edamame (shelled green soybeans)
1 onion
1 large clove garlic
1/2 tbsp grated ginger
1 red chili pepper (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 salmon fillets (skinless, about 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 (shelled green soybeans)
1 onion
1 large clove garlic
1/2 tbsp grated ginger
1 red chili pepper (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 salmon fillets (skinless, about 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 fresh produce like cabbage, carrots, onions, and chilies at local markets or grocery store produce sections. Look for salmon fillets, frozen edamame, and Asian pantry staples like rice vinegar, soy sauce, and sesame oil in the refrigerated seafood counter and the international foods aisle of your neighborhood supermarket.
Preparation method
- Cut the red cabbage into pieces about 3 cm in size
- Transfer the cabbage to a bowl, rinse thoroughly under running water, and drain in a colander
- Peel the carrot and slice it in half lengthwise, then into 0.5 cm thick half-moons
- Peel the onion and cut into 3 cm chunks
- Peel the garlic, cut it in half, and slice each half into thin slivers
- 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 chili strips, sautéing for another minute until fragrant
- Drizzle in 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 while retaining its crispness
- Add the frozen edamame and stir for 1 minute to thaw
- Transfer the stir-fried vegetables to a bowl and set aside
- Just before serving, finish the vegetables with the 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 drizzle in 1 tablespoon 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 another 2 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 fat from the skillet and return it to high heat
- Pour the sweet and sour 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 thick, 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 and meld the flavors
- Serve the salmon drizzled with the sauce, accompanied by the stir-fried vegetables and rice
Observations
This recipe highlights the natural succulence of pan-seared salmon finished in a vibrant sweet and sour glaze, served alongside a medley of vegetables stir-fried with just the right amount of heat. It is a well-balanced, flavor-packed meal, perfect for those who want a nutritious dinner that comes together in no time.
Thinly sliced red cabbage, half-moon carrots, diced onion, fresh garlic, and grated ginger form the base, while edamame adds a delightful texture and color. A touch of red chili (dedo-de-moça) provides a gentle warmth that enhances the flavors without overpowering them. The salmon, prepared as skinless fillets, is quickly seared to lock in moisture.
The straightforward preparation makes this dish accessible for beginner cooks, yet the final presentation is sophisticated enough for special dinners. The sweet and sour sauce, a simple emulsion of rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a classic balance of flavors that appeals to everyone.
Thinly sliced red cabbage, half-moon carrots, diced onion, fresh garlic, and grated ginger form the base, while edamame adds a delightful texture and color. A touch of red chili (dedo-de-moça) provides a gentle warmth that enhances the flavors without overpowering them. The salmon, prepared as skinless fillets, is quickly seared to lock in moisture.
The straightforward preparation makes this dish accessible for beginner cooks, yet the final presentation is sophisticated enough for special dinners. The sweet and sour sauce, a simple emulsion of rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a classic balance of flavors that appeals to everyone.
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